A favourite Eurasian fish chili curry that’s simple to make and will make you wanting more!!!
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Eurasian Fish Chili Curry recipe:
Ingredients
– 700 grams of snapper fillets
– 1 medium white onion – half dice and half blended into paste
– 2 gloves of garlic
– 2 cm size of ginger
– 1 cm size of wild ginger
– 3 candle whole candlenuts
– ÂĽ inch or 12 grams of shrimp paste
– 1 teaspoon of turmeric powder
– 2 stalks of lemongrass
– 6 fresh red chilies with 6 dried chilis – deseeded if you don’t like it too hot
– 4 tablespoons of vegetable oil
– 4 tablespoons of tamarind puree – more if you like it slightly sharp
– ½ cup water
– 1 tablespoon sugar to taste
– 1 teaspoon salt to taste
Cooking method
– Cut the fish into large pieces.
– Dice half of the onion
– Blend the other half of the onion with the rest of the ingredients to a paste
– Heat oil in a pan and add the diced onion
– Cook for about 30 seconds
– Add the paste and fry well for about 10 minutes or until the oil separates
– Then gently add the fish pieces and fry for about 5 minutes before adding a little water
– Allow to simmer with the lid close for about 10 minutes
– Taste the curry and if needed add more salt or sugar to your liking
Serve with rice and a cucumber salad.
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