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Ingredient
Curry fish & Vegetables
Introduce
Ingredient
Food ration :
2 servings
block
Tofu
1/2 cup
coconut milk
1 tbsp
turmeric powder
1 tbsp
coriander powder
1.5 tbsp
red chili powder
1 tsp
cumin powder
1 tsp
black pepper
1 tsp
fennel powder
1 tsp
white pepper
3
cloves
1
cinnamon
2 inches
galangal (chopped)
1 inch
ginger (chopped)
Cooking instructions
* Step 1
Prepare a small potlof chicken stock broth. Set aside.
* Step 2
In a wok, add 2 tbsp oil. In with all ingredient A.
* Step 3
Add chopped tomatoes in, cook for a min.
* Step 4
Lower the heat to 2 and add all spices in. Turn the heat up to 5after you added in.
* Step 5
Continue cooking until the oil separates. Once separated, add curry leaves.
* Step 6
Add chicken broth in. If it's not enough, add hot water (not cold water) into the wok.
* Step 7
Higher the heat and bring to boiling. Add fish, tofu skins (fu zhu) cover with lid and simmer for at least 20 mins.
* Step 8
Add tomatoes, beans, tofu (tao bo), cabbage in.
* Step 9
Add coconut milk, cover the lid and continue for about 10 mins.
* Step 10
Season with salt and soya sauce to taste.
* Step 11
Serve.
Note: if there is a photo you can click to enlarge it
Tag
round cabbage (cut into big pieces)
tofu
tomato (cut in big pieces)
coconut milk
turmeric powder
coriander powder
red chili powder
cumin powder
Black pepper
fennel powder
white pepper
Star anises
cloves
cardamon seeds
cinnamon
lemon grass (brushed)
garlic cloves, chopped
galangal (chopped)
ginger, chopped
big Shallots - chopped
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