Fish carry recipe

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nstructionsMarinating time 20 minutesFor the marinade, combine all the ingredients in a large bowl. Add the fish pieces,...
06/25/2020

nstructions
Marinating time 20 minutes

For the marinade, combine all the ingredients in a large bowl. Add the fish pieces, toss to coat well, then stand for 20 minutes to marinate.

Heat 60 ml (¼ cup) oil in a large non-stick saucepan over medium heat. Add the mustard and fenugreek seeds and once the popping slows down, add the curry leaves, followed by the onion and a pinch of salt. Cook until soft and golden. Add the ginger and cook for another 30 seconds or until fragrant.

While the onion is cooking, process the tomato and garlic in a blender until smooth. Add to the onion with the ground spices, then season to taste and cook for 10 minutes or until the oil is released from the masala.

Add the coconut milk, 350 ml water, green chilies and vinegar and bring to the boil. Cook for a few minutes, taste and adjust seasoning.

Heat 2 tablespoons remaining oil in a non-stick frying pan over high heat and cook the fish for 1-2 minutes or until golden but not cooked through. Transfer the fish to the pan with the sauce, add the coconut cream and simmer very gently for 1-2 minutes or until the fish is just cooked through.

Ingredients400ml can coconut milk3 tbsp Asda Red Curry Paste2 x 200g packs Asda Frozen Smart Price Diced White Fish150g ...
06/17/2020

Ingredients
400ml can coconut milk
3 tbsp Asda Red Curry Paste
2 x 200g packs Asda Frozen Smart Price Diced White Fish
150g frozen whole green beans
1 tbsp lime juice
1 tbsp Thai fish sauce
1 tbsp brown sugar
3 tbsp chopped fresh coriander
800g bag Asda Frozen
immer the coconut milk, curry paste and 100ml water in a pan for 5 minutes. Strain and return to the pan.

Add the fish, beans, lime juice, fish sauce and brown sugar. Return to the boil and simmer for 3 minutes.

Add the coriander and simmer for 5 minutes.

Cook the rice to pack instructions and serve with the curry.

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2264 Hart Ridge Road
Austin, TX
73301

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