Steamed Fish Curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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

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