 One of the fun things about eating in a Thai restaurant with family or friends is picking several different types of curry dishes from the menu for all to enjoy. A choice of vegetables, meats, chicken, fish or tofu may be paired with the options of yellow, green, red, Massaman or Panang style curry pastes as the base for the dish. Here is my recipe for making green curry paste that perfectly complements fish and captures the fabulous flavors of Southeast Asian cuisine. Enjoy! Ingredients for curry paste
Curry paste preparation Pan fry the coriander, cumin, and white pepper seeds in a heavy pan (without oil) on medium heat until they begin to smoke. Put on goggles or glasses to protect the eyes before using the mortar and pestle. Place the roasted seeds into the mortar and pulverize them with a pestle. Put in the rest of the ingredients one-by-one in the order in the order listed below, and pulverize each with the pestle before adding the next one:
Ingredients for curried fish (6 servings)
Cooking fish with green curry paste First rinse the fish and rub it with lime juice. Next season the fish with salt and pepper to taste. Mix the spelt, tapioca, and all purpose flours together in a shallow bowl, then coat the fish with the flour mixture. Heat about 4 tablespoons of vegetable in a frying pan over medium heat until it is hot. Add the battered fish and fry it until it is golden brown. (The center does not have to be fully cooked.) Set aside the fried fish.
Using a clean stainless steel pan or wok, cook the green curry paste until it changes color from light green to dark green. Next place the solid part of the coconut milk along with the kaffir lime leaves into the wok and fry until the fat separates from the mixture. Pour in the rest of the coconut milk and fish broth and bring to a boil. Continue to reduce the sauce until it reaches the desired consistency to suit your palette, ranging from syrupy to thick. Place in all of the cut vegetables and turn the heat up to high. When the vegetables are almost cooked (2 to 5 minutes) put in the fish and bring the curry back to a boil just before serving. Place the curried fish in a serving platter and garnish it with cilantro leaves.
0 Comments
 HAPPY HOLIDAYS! Since the outbreak of COVID-19, we have spent the year at home: walking in our neighborhood, gardening, teaching online, stepping out to shop only as needed (always wearing masks) and cooking up a storm. We have a standing Happy Hour once a week via Zoom with some good friends. But drinking on an empty stomach is not a great idea. So, our favorite go-to Happy Hour snack has become Curry Puffs. Now we keep a stash in the freezer for snacking at other opportune times. During this holiday season, we hope you’ll enjoy them, too. PART ONE: VEGETABLE CURRY Ingredients for Vegetable Curry
* Garam malasa is a blend of various ground spices used to accentuate Indian dishes. There are many varieties of masalas that accentuate a particular flavor. The one we make uses cinnamon stick, green cardamom pods, cloves, cumin seeds, coriander seeds and black peppercorns. There are many garam masalas readily available in local markets as well as online recipes. Stored well, they last for a long time. Cooking the Vegetable Curry (yields about 3 quarts)
PART TWO: CURRY PASTRY Ingredients for Curry Puffs
Note: You can freeze the curry puffs in a freezer bag. First lay them out separately on a tray or pie pan that will fit in your freezer. After they are individually frozen, place them in a larger freezer bag. That way you can enjoy them for snacks or a party. To serve, thaw them out first and then place them in a 350ºF oven for about 10 minutes until they are nice and hot. |
