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20 December 2012,22:53 by
J.Sujatha

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VEGETARIAN FISH CURRY

Serves :
6

Preparation Time :
50 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Grill the seaweed over low heat until fragrant .
  • Tear into pieces and marinate in light soy sauce for at least 1 day in a room temperature.
  • To make curry paste: pound fish's entrails curry paste, fermented soybean and fried fermented tofu together to a fine paste. Put aside.
  • Grill all the mushrooms over medium heat until fragrant and done. Tear into pieces and pound together well. Put aside.
  • Bring a pot of water to the boil. Add curry paste and palm sugar, stir to dissolve.
  • Put in bamboo shoot, pounded mushrooms, pumpkin, boiled jackfruit seeds and marinated seaweed.
  • Cook until boiling and the pumpkin is done. Add Thai eggplants and stinky beans, cook until done.
  • Add yard-long bean, cracked pea eggplant and winged bean.
  • Tear kaffir lime leaves into pieces and put in. add green peppercorns, remove from the heat.
  • Dip out into a serving dish and garnish with green peppercorn sprigs.
  • This curry goes well with fermented rice vermicelli and fresh vegetables.

INGREDIENTS

  • 1 sheet soup seaweed
  • 75 ml light soy sauce
  • 8 straw mushrooms
  • 75 grams angel mushrooms
  • 75 grams abalone mushrooms
  • 1 liter water
  • 3 teaspoons palm sugar
  • 150 grams fresh bamboo shoot, cut into pieces
  • 150 grams pumpkin, cut into pieces
  • 350 grams boiled jackfruit seeds
  • 4 Thai eggplants, quartered
  • 9 stinky beans, peeled
  • 6 pods yard-long bean, cut into 1" pieces
  • 75 grams pea eggplant
  • 7 pods winged bean, cut into 1" pieces
  • 8 kaffir lime leaves
  • 1 tablespoon green peppercorns
  • 3 kilograms fermented rice vermicelli 
  • Green peppercorn springs for garnish
  • Fresh vegetables: winged bean, stinky bean, yard-long bean, etc.

Curry paste

  • 150 grams vegetarian fish's entrails curry paste
  • 2 tablespoons dark fermented soy bean
  • 8 cubes red fermented tofu, fried until lightly golden

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