印度式咖喱是道倾向于用咖喱粉慢火炒出咖喱油后再加入其它食材烹煮而成的咖喱料理。 因为少了处理辣椒糊的步骤,两三下功夫就能把这咖喱煮成了。就此,送上简易, 美味又下饭的印度式咖喱鱼,得空就试做吧!
分量: 6 – 7人份
准备时间:20分钟
煮时:20分钟
材料A:
1条/600克 马胶鱼(剁片)/ 自己喜好的鱼
2条 红辣椒(对半切)
2条 青辣椒(对半切)
1粒 番茄 (切块)
6条 羊角豆(切段)
1茶匙 亚叁膏 + 2汤匙水 (搅匀)
100毫升 椰浆
800毫升 水(盖过鱼)
2茶匙 盐
1茶匙 糖
6汤匙 油
材料B:
1粒 洋葱 (去衣切片)
6瓣 蒜头(去衣剁末)
8粒 红葱头(去衣剁末)
1段/寸 姜 (去衣剁末)
3支 咖喱叶 (去支留叶)
1支 桂皮
2粒 八角
少许 丁香
少许 胡椒粒
材料C:
50克 咖喱鱼粉
1碗 水
准备功夫:
1. 把材料C混合待用
煮法:
1. 热锅下油, 加入姜末,蒜头末和红葱头末,炒匀片刻
2. 加入其余的材料B和1半的咖喱叶, 炒匀爆香
3. 加入材料C, 慢火炒至出咖喱油
4. 加入水和亚叁膏,炒匀待滚
5.下青红辣椒和鱼,盖上煮5分钟
6. 起盖, 加入羊角豆,番茄和椰浆, 炒匀待滚
7. 加入糖和盐调味,继续煮至羊角豆变软
8. 熄火,上桌
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Tamarind Fish Curry (Gulai Mackerel Fish) 印度式咖喱鱼
Course: MainCuisine: Chinese, Indian6
servings20
minutes20
minutesIs this an Indian, Nyonya or Hainanese style dish? It doesn’t matter as long as it’s delicious and this hot and sour curry is quite easy to cook.
Ingredients
- Ingredients A
600 g mackerel fish (sliced, or fish to your preference)
2 pc red chilli (cut into halves)
2 pc green chilli (cut into halves)
1 pc tomato (cut into wedges)
6 pc ladies finger (cut into sections)
1 tsp asam paste + 2 tbsp water (mix well)
100 ml coconut milk
800 ml water (sufficient to submerge the fish)
2 tsp salt
1 tsp sugar
6 tbsp oil
- Ingredients B
1 pc onion (peel off the skin, slice it)
6 cloves garlic (peel off the skin, mince it)
8 pc shallot (peel off the skin, mince it)
1 pc ginger (peel off the skin, mince it)
3 stalk curry leaf (use leaves only)
1 stalk cinnamon
2 pc star anise
Some clove
Some peppercorns
- Ingredients C
50 g fish curry powder
1 bowl water
Instructions
- Preparations
- Mix Ingredients C well and set aside
- Steps**
- Heat the wok with oil, add in minced ginger, garlic, shallot, fry evenly and quickly
- Add in the rest of Ingredients B and half of the curry leaves, saute evenly
- Add in Ingredients C, fry with low heat until curry oil appears
- Add in water and asam paste, fry evenly and bring to boil
- Add in green chilli and fish, cover with a lid for 5 minutes
- Lift the lid, add in ladies fingers, tomato and coconut milk, fry evenly and bring to boil
- Add in sugar and salt to season, continue cooking until the ladies fingers turn soft
- Turn off the gas, it’s done!
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