The Curry Fish Sauce is a very rich and delicious delicacy it has a very bold flavor which is as a result of the combination of the curry powder and the coconut milk and it comes together in about 30 minutes or even less and you know, sometimes, it's the simplest meals that end up being the tastiest.
Servings 6 People
- 1-1/2 Lb Salmon Fish
- 2 Tbsp Oil
- 2 Scallion stalks
- 4 cloves Garlic
- 1 Green Pepper
- 2 Tbsp Curry powder
- 1 Tsp Thyme
- 1 large Onion
- 1/2 Cup Coconut Milk
- 2 Tomatoes
- 1 Scotch Bonnet
- 2 Tsp Ginger
- 1 bay leaf
- Stock Fish or vegetable or Chicken
- 1/4 Cup Fish stock or water
- Salt to taste
Mince the Habanero pepper and the ginger. Then dice the Onions, Green bell pepper, Scallions, Tomatoes and set aside
preheat the oil in a pan and once the oil is hot, add the onions, minced garlic, minced habanero pepper, thyme and the bay leaf. Grate in the ginger and stir-fry until the Onions become translucent.
Stir in the curry powder and leave to cook for about three minutes stirring constantly in order to prevent the curry powder from burning.
Add the diced Tomatoes and mix until it’s well combined with the Curry paste and leave it to cook for about 3 to 4 minutes
Stir in the Coconut Milk and leave to simmer for about three to four minutes
Add the vegetable stock at this point and Season with salt to taste
Place the Fish and cook for about 8 to 10 minutes or till done.
Add the green peppers and the green onions. Carefully stir and leave to simmer again for about 2 more minutes
Calories: 164kcal | Carbohydrates: 7g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 57mg | Potassium: 445mg | Fiber: 1g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 27.3mg | Calcium: 38mg | Iron: 1.9mg