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Steamed Fish Curry (Thailand)
By : Chandri BhatMethod
- Pound or blend all the ingredients together for Red Curry Paste to a smooth paste, using some peanut oil.
- In a bowl, combine red curry paste, fish pieces, red curry paste and thin coconut milk.
- Stir in the thin coconut milk, eggs, and fish sauce.
- Take 6 oven proof dishes and place 1/6 of bail and cabbage leaves in each dish.
- Carefully pour the fish mixture over it and place the dishes in a steamer.
- Steam the mixture for 10 minutes.
- Now pour the thick milk over the fish mixture and sprinkle with shredded lime leaves and red chili.
- Steam again for 5-7 minutes.
- Remove the dishes from the steamer and serve with steamed rice.
Ingredients:
For Red Curry Paste:
dried red chillies - 7-8, chopped
cumin seeds - 2 tsp
coriander seeds - 2 tsp
dried shrimps - 2 tsp
galangal - 2 cm, chopped
lemon grass stalk - 2 tsp, chopped
kaffir lime leaves - 2
garlic - 2 tsp, chopped
shallots - 5 to 6, chopped
salt - 1 tsp
peanut oil to blend
For Red Curry Paste:
dried red chillies - 7-8, chopped
cumin seeds - 2 tsp
coriander seeds - 2 tsp
dried shrimps - 2 tsp
galangal - 2 cm, chopped
lemon grass stalk - 2 tsp, chopped
kaffir lime leaves - 2
garlic - 2 tsp, chopped
shallots - 5 to 6, chopped
salt - 1 tsp
peanut oil to blend
For Curry:
boneless fish - 350 gm, chopped into tiny pieces
thin coconut milk - 600 ml
thick coconut milk - 150 ml
eggs - 2, lightly beaten
fish sauce (nampla) - 3 tbsp
sweet basil leaves - 6 tbsp, heaped
cabbage - 1 cup, shredded
kaffir lime leaves - 2, shredded
fresh red chili - 1, seeded and cut into fine strips
