Wednesday, 11 January 2012
Fish In Spicy Red Thai Curry
400-500 gm fish (cubed)- I used mackerel
grind to make paste :
6 cloves garlic
1 inch ginger
1 medium sized onion
some curry leaves
1 1/2 tbsp red curry paste
1 cup thick coconut milk
3 tbsp tomato puree
chopped coriander leaves
In a wok, add oil and heat....fry the onion till transparent.
Then add ground paste, fry well till oil separates.
Add curry paste and 1/2 cup of water and bring to a boil.
Add the fish, cook a little and add coconut milk, tomato paste, coriander, salt.
Cook till fish is done and remove from heat.
Serve with rice or indian breads.