Thai Fish Curry
Ingredients
1/2 kilo fish fillet (dory or labahita)
1 large potato (washed and diced)
1 large white or red onion (quartered)
4 cloves garlic (crushed)
1 tbsp patis
2-3 tbsp curry powder (adjust to taste)
1 cup water
1 cup Carnation Evap
1 red bell pepper
1 tbsp grated ginger
1 bundle cilantro (chopped)
1 celery stalk (washed and chopped)
1 dayap
vegetable oil
salt
pepper
Procedures:
1. In a large non-stick skillet, pan fry potatoes in a vegetable oil. Drain excess oil in paper towel and set aside.
2. Pan fry fish until it slightly turns opaque.
3. Add onion and garlic. Saute for 2-3 minutes.
4. Mix fish sauce, grated ginger, chopped cilantro curry powder and squeeze half of dayap juice. Season with salt and pepper. Pour the mixture over your pan. Stir for another minute.
5. Add water, cover and bring to a simmer.
6. Add the rest of the veggies. Cook for another minute.
7. Add Carnation Evap. Turn off the heat and keep stirring.
8. Serve in a nice bowl. Garnish with a cilantro stalk.
Your review for Thai Fish Curry