Saturday, December 02, 2006
Fish Curry a Thai Recipe
A Thai recipe a la galadrielle style
300 gr of sea salmon fillet, cut in slices 2.0 cm thick
a marinade for the fish made of
*juice of 1 lemon
*a couple of drops of balsamic vinegar
Mix and leave for 15 minutes
For the curry paste you need:
3.0 cm long fresh ginger root
3 cloves of garlic
1 fresh green pepper
Mix all ingredients in a blender until they look as a puree
oil, 1 onion, 300 ml coconut milk, a couple of drops of light soy sauce, curry powder, white pepper
Cut the onion in slices and fry in hot oil for a couple of minutes, add curry powder and white pepper.
Add the ginger, galic and pepper puree, and stir for 2-3 minutes.
Then add the coconut milk and leave on medium heat until the coconut milk reduces its volume twice.
Then add the salmon fillets and the soy sauce, stir and leave on low heat until ready
Serve with basmati rice.