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
[Original post http://jonoandjules.com/2014/11/24/sunshine-fish-curry/ ]
