Thai Fish Curry Easy To Make!

Add dry red chillies and roast for another minute while stirring occasionally. Remove the mix from the pan and set aside to cool. If using thick store bought/can coconut milk, then add it to the blender along with onion & tomatoes. If using homemade coconut milk, then use thin coconut milk instead of water to cook the curry. The kind of garam masala to use depends on ones choice of the gravy. Some folks do not prefer strong garam masala as they like to keep the fish flavour dominant.

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It doesn't need to be the holidays to cook up a batch of sweet potatoes just like Grandma. Simply use one of these delicious sweet potato recipes, and you'll be well on your way to enjoying a taste of nostalgia. I have a few meat curries I really like - on the site there is a beef massaman curry and lamb rogan josh, both of which I love. They are actually both made in the slow cooker to help get the flavors right through the meat but could also be done as a braise.

I make most of my Sri Lankan curries with my own Sri Lankan curry powder, but add other spices to balance the flavor profile. Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne international pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.

And I can imagine salmon would work well too, as it clearly did. So glad to hear you enjoyed. Yes you can certainly use different fish in this and I can see haddock being good . The perfect curry to serve even to the hardcore fish haters.

You can use any dry red chili that is available to you. If you want a milder curry, you can reduce the quantity of dry chilies and remove their seeds. Serve this spicy Goan fish curry with some hot steamed rice for a treat to your taste buds. Believe me, this curry is very unique and you will definitely love it as this one is bursting with flavors. Add coconut milk and broth and stir to combine; season with salt.

Add salt and continue cooking for about 5 more minutes. In a small saucepan, pour 1/4 cup water, red chilies and bring it to a boil. Switch off the heat, cover it and let it steep for about 5 minutes. I tried it for dinner tonight. It's easy to make and it's very good. Didn't hv tomato pureed so blended fresh ones.

Just wondered if it would be better to batter and deep fry the fish first. Serve with a little minced cilantro and a squeeze of lime juice. If you enjoyed this recipe, you will surely love my Shrimp Sambal, Coconut Fish Curry and Ginger Shrimp Stir-fry recipe as well. Submit your question or recipe review here.