#Slide1 #Slide2 #Slide3 #Slide4 #Slide5 #Slide6
31 October 2013,12:09 by

Posted in

Rate this Article:

 Print Hits: 2,482


Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Stir-fry the wild curry chili paste with oil until aromatic.
  • Add the fish meat and pumpkin and stir-fry together and add half of the water. Simmer over medium heat until the pumpkin is cooked.
  • Add the eggplants, young peppercorn and finger roots then slowly add the remaining water.
  • Season with fish sauce and brown sugar and bring to the boil. Add the kaffir lime leaves and basil leaves. Stir together gently and remove from heat.



  • 150 grams Mackerel fish meat, cut into bite-sized pieces
  • 250 grams Pumpkin, cut into bite-sized cubes    
  • 50 grams Wild curry chili paste    
  • 5 Eggplants each cut into 4 slices    
  • 5 stems Young peppercorn    
  • 50 grams Finger roots, cut into shreds    
  • 2 tablespoon IDHAYAM Sesame oil    
  • 2 tablespoon Fish sauce    
  • 2 teaspoon Brown sugar    
  • 500 ml Water    
  • 3 leaves Kaffir lime leaves, slivered    
  • 50 grams Basil leaves   

49 comments for “Fish Wild Curry”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA