Sunshine Fish Curry Pak Choi


Good morning ... seems to have very long to open this blog. Sorry for being a little busy with activities outside the home. Come this time we will give you back recipes softer than fish curry. We will make the Sunshine Fish Curry.

The following materials are required:
  • 6 fillets of white fish eg cod, haddock, whiting, pollack or ling
  • 1 tsp cumin seeds, toasted and finely ground
  • 1 tsp coriander, toasted and finely ground
  • 1 tsp turmeric
  • 3/4 tsp salt
  • 2 tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 1 x 400ml cans of coconut milk, taken to eliminate lumps
  • 1 / 2-1 fresh red chilli, seeded (or not if preferred) and thinly sliced

The way to make it not so difficult that place the fish on a plate. Mix the ground seeds with turmeric and salt, then scatter over the fish to coat.

Place a wide pan or large frying pan on medium heat and pour in the oil. When oil is hot, add the onions and fry for 7-10 minutes or until very soft and coloring on the edge.

Lay the fish on top of onions and scrape the seeds and spices from the plate. Cook the fish for 2-3 minutes on each side or until golden.

Pour the coconut milk and add the chili. Bring to a boil, then reduce heat and simmer for 5-10 minutes or until the fish is cooked. Until the end, add the lemon juice and salt if needed.

Serve immediately with rice and pak choi below.

Sesame Pak Choi
  • 500g pak choi
  • salt
  • 25g sesame seeds, toasted
  • 15ml sesame oil
  • Remove the pak choi and comes from a long cut to the same size.

Bring a large pot of boiling salted water. Add stems and cook for one or two minutes or until tender, then stir in the leaves and drain immediately.

Not tasty at all, good luck J

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