Coconut fish curry 🥥🐟
Ingredients
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1 tbsp vegetable oil
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1 onion, finely chopped
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Thumb-sized piece ginger, finely grated
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3 garlic cloves, crushed
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1 tsp shrimp paste (bagoong)
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1 small red chilli, shredded (deseeded if you don't like it too hot, or take it out if you don't want it)
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2 lemongrass stalks, split, then bruised with a rolling pin
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1 heaped tbsp medium curry powder
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1 heaped tbsp light muscovado sugar
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Small bunch coriander (wansoy), stems finely chopped
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400 g can of coconut milk
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450 g skinless hake fillets, cut into rectangles, roughly credit card size
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220 g pack frozen raw whole prawns
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1 lime, halved
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Cooked rice, to serve
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Initin ang oil sa malaking frying pan na may lid, at palambutin ang onion, mga 5mins. Lakasan ang init ng konti, at i-stir in ang ginger, garlic, shrimp paste, chili (kung gagamitin), st lemongrass, lutuin ng 2mins. Idagdag ang curry powder at sugar, at huwag tumigil sa paghalo. Kapg natutunaw na ang sugar at kumukumpol na ang mixture, idagdag ang coriander, coconut milk at 2 tbsp water at i-simmer.
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Idagdag ang fish / isda at mga prawns sa sauce. Ipiga ang kalhati ng lime. Takpan ng lid at i-simmer ng mga 5mins pa, o hangang flaky na ang fish / isda, at pink na ang prawns. Tikman para tama ang seasoning. Dagdagan ng coriander, at i-serve kasama ang rice.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.