Red fish with orange mayonnaise
2020-08-13 / test@t
Thai fish curry with potatoes
Probably it is difficult to find a more familiar combination than fish and potatoes. Remember the famous fish & chips, English potato pies with fish, our favorite herring with potatoes - there are many such examples. So in Indian cuisine there was such a dish - fish curry filled with spicy aromas. Preparing the dish is simple, and all the ingredients are easy to buy at your local supermarket in the Asian food section.
Ingredients
- 8 small potatoes
- 1 medium onion
- 1 small bunch of cilantro
- 4 feathers of green onions
- 1 long red chili
- 1–2 tsp green Thai curry paste, depending on the spice desired
- 400 ml of coconut milk
- 125 ml fish stock or water
- 2 tbsp. l. fish sauce
- 1 tbsp. l. lime juice
- 1 tbsp sugar
- 500 g skinless white fish fillets (e.g. tilapia)
- 1 tbsp. l. vegetable oil
- steamed rice for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the potatoes into large cubes and boil in boiling salted water until tender, 8-12 minutes.
Step 2
Peel the onion and cut into thin feathers. Chop the cilantro coarsely, set aside a little for serving. Cut the green onions into thin rings. Cut the chili pepper into thin half rings, remove the seeds if desired.
Step 3
Heat the oil in a wok, add the onion and cook until soft, 1-2 minutes. Add curry paste and, stirring constantly, cook for 1 minute. Pour in the coconut milk and cook for 5 minutes, the butter should float to the surface.
Step 4
Pour in the broth, fish sauce and lime juice, add sugar and cook for 1 minute. Then add the green onions and fish to the wok and cook for 3 minutes.
Step 5
Add potatoes and cilantro, heat for 1 minute. and remove from heat. Sprinkle the curry with the leftover cilantro and hot pepper rings. Serve with rice.
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