

Buy a nice thick cut of white fish. You can use snapper, dory, kingklip or hake.
I like to cut away the belly because its alot thinner in thickness.
Prepare the red capsicum. Slice off one end.
Grate or mince some peeled ginger to get approximately 1 tablespoon of ginger.
Add 2 tablespoons of cooking oil to a pan.
When the oil is hot, add 3 tablespoons of red curry paste of your choice.
Stir fry the paste in the hot pan for a minute.
Add the garlic. Stir fry well to combine.
Add the lemon grass, lime leaves and curry leaves. Stir well to combine.
Add 1 tablespoon of tamarind paste. Stir well to combine and dissolve the tamarind.
Add 1 tablespoon of oyster sauce.
Dish out the fish curry gently because the fish may flake or break up.
Tags easily organize this recipes in your Preferences
Comments