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Fish Curry
By Andy | August 23, 2008
Fish Curry
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
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Ingredients
1 tablespoon peanut oil.
1 teaspoon minced garlic.
1 red chili, sliced thinly.
1/2 red onion, sliced thinly.
1/2 tablespoon Malaysian curry powder.
1 tablespoon Garam Masala.
1 tablespoon cardamom powder.
1 green capsicum, sliced thinly.
3-4 yellow squash, sliced thinly.
1-2 bunches bok choy, washed and leaves removed.
1 red apple, diced.
1 1/2 coconut milk.
1/2 fish stock (or chicken stock).
400g firm white fleshed fish, cut into cubes.
Method
Heat the oil in the wok over medium heat.
Add the garlic, chili and onion and fry for 30 seconds.
Add the spices, and fry for 30 seconds or until fragrant.
Add the vegetables and apples, and stir- fry until just tender, 3-4 minutes.
Add the coconut milk and stock.
Simmer gently until sauce starts to thicken, about 2-3 minutes.
Add the fish pieces and cook for a further 3-5 minutes, or until fish has cooked through.
Serving
Spoon curry over jasmine rice.
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Topics: Fish |
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