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Steamed Fish Curry Recipe

Steamed Fish Curry is a popular Thai Curries
Author :
 
On :
Friday, 19 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Thai Recipe
Technique :
Steam Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

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 curry:
  • Boneless fish - 350 g, 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 Chilli - 1, de-seeded and cut into fine strips
  • How to Make Steamed Fish Curry:

    1. For red curry paste:
    2. Blend all the ingredients together to a smooth paste, using some peanut oil.
    3. In a bowl, combine red curry paste with fish pieces.
    4. Stir in the thin coconut milk, eggs and fish sauce.
    5. Take 6 small dishes and place basil and cabbage leaves equally in each dish.
    6. Pour the fish mixture over it and place the dishes in a steamer.
    7. Steam the mixture for 10 minutes.
    8. Pour thick coconut milk over the fish mixture and sprinkle with shredded lime leaves and red chilli.
    9. Steam again for 5-7 minutes.
    10. Remove the dishes from the steamer and serve with steamed rice.




     

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