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31 October 2013,11:03 by
V.Chitralekha

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FISH INNARDS CURRY

Serves :
5

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

For chili curry paste

  • Crush all the ingredients together until fine then add the fish and continue crushing the contents until thoroughly blended.
  • This will yield approximately I cup of chili curry paste.

For Fish kidney curry

 

  • Bring water to the boil and add the innards and bring to the boil again, then remove the fish innards and retain the water.
  • Add the chili curry paste and bring to a gentle boil.
  • Add the pumpkin and boil until it is almost cooked then add the bamboo shoots followed by the string beans and eggplants. Boil until all the contents are cooked.
  • Add the mackerel and kaffir lime leaves and stir the contents together. Place the contents into a bowl and serve immediately with hot rice.

 

INGREDIENTS

For chili curry paste

  • 1 Boiled mackerel, grilled until yellow (remove bones and use only the meat)
  • 11 pieces Red cayenne pepper, cut into pieces and soaked in water
  • 4 pieces ripe galangal, thinly sliced    
  • 2 tablespoon Lemongrass, slivered    
  • 2 tablespoon Garlic, coarsely chopped    
  • 2 pieces Turmeric, cut into 2 inches sticks    
  • 1 tablespoon Kaffir lime zest    
  • 1 teaspoon Whole pepper    
  • 1 tablespoon Shrimp paste

For Fish kidney curry

  • 300 grams striped snake-head innards
  • 3 Boiled mackerel, grilled until yellow (remove bones and use only the meat)
  • 400 grams Pumpkin, cut into bite-sized cubes
  • 400 grams Boiled bamboo shoots cut into bite-sized pieces
  • 400 grams String beans cut into 1 inch pieces
  • 50 grams Eggplants cut into 4 pieces
  • 4-5 leaves Kaffir lime leaves
  • 1000 ml Water
  • 100 grams Chili curry paste

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