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20 December 2012,23:22 by
Ponmathi Srilekha.S

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PANAENG FISH CURRY

Serves :
8

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a wok or sauce pan. Stir - fry the curry paste over a medium heat for 3 - 4 minutes or until fragrant.
  • Add the coconut milk, fish sauce and sugar or honey and simmer gently for 2 - 3 minutes or until the sugar has dissolved.
  • Add the fish fillets and the tamarind puree or lime juice. Splash the sauce over the top and cook for 4 - 5 minutes or until the fish is done, moving it occasionally.
  • The sauce should be slightly mild, sweet and sour to taste, not too hot. Taste and adjust the seasoning.
  • Spoon on to 4 warm serving plates and garnish with kaffir lime leaves and chili slices.

INGREDIENTS

  • 3 tablespoons Cooking oil
  • 6 tablespoons dry curry paste
  • 500 ml coconut milk
  • 3 tablespoons fish sauce
  • 50 grams coconut, palm or brown sugar
  • 8 fish fillets each 500 grams cod, haddock or sea bass, fine bones removed
  • 6 tablespoons tamarind pure

To garnish

  • 8 kaffir lime leaves, finely shredded
  • A few slices of red chili

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