Easiest Way to Make Tasty Steamed Fish Curry

Steamed Fish Curry. Heat a pot of water until boiling and rest the steamer on the top of the pot. Whisk the curry paste, coconut milk, flour and eggs together in a large bowl (also add fish sauce, and sugar if using). Stir the red curry, duck egg, coconut milk and the fish sauce into a marinade and add the fish.

This post may contain affiliate links to Amazon and other sides. Smear one tablespoon of the cooked-down red curry in the center of the leaf and place the fish on it. Smear more of the red curry over the fish to completely cover it. You can have Steamed Fish Curry using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Steamed Fish Curry

1. You need 1-1 of -1/2 kg fish.remain whole. Just cuts in it.
2. Prepare 1/2 kg of onion slice.
3. Prepare 1/2 kg of carrots.cut length wise 2"pieces.
4. It's 1/2 kg of potatoes.cut length wise. 4 or 6 pieces of each potato.
5. You need 5 sticks of fresh garlic.chop.
6. Prepare 1/2 cup of fresh fenugreek leaves. (methi). Chop.
7. Prepare 1/2 cup of fresh corriander (dhania). Chop.
8. It's 1 of Tb. Sp. Red chilli powder.
9. Prepare 1 Tbsp of termuric powder. (haldi).
10. It's 3 tbsp of corriander powder. (dhania).
11. It's of Salt to taste.
12. You need 3/4 cup of ghee.
13. It's 1/2 cup of temarind pulp. Imli.

Add one tablespoon of coconut milk over the top, and put a slit green chilly and some cilantro over. Haw Mok (or Hor Mok) is a spicy fish curry and a smooth, silky custard rolled into one! This unusual combination is a classic, traditional Thai dish that's o. Steamed Fish Curry with Coconut, Turmeric, Lemongrass and Kaffir Lime Leaves (Amok trey) Amok trey is a steamed fish curry recipe infused with coconut, turmeric, lemongrass and kaffir lime leaves.

Steamed Fish Curry step by step

1. Mix half tsp salt in onion. Put aside for 15 - 20 min:.than chop in mortar n pastle. (chop all the spices by hand not in chopper)..
2. Chop fresh garlic, fresh corriander and fenugreek leeves.Mix all three in bowl,mix onion also.add 1/2 cup temarind pulp.add 1 part of dry ingredients..
3. In the seperate plate add all three dry ingredients and salt, mix them and divide in three parts..
4. Take a pan or degchi.(khuli pan) put potatoes and carrots. Mix 1 part of dry spices in it. I added boil (beeh) bt optional, because they are not available every where.
5. Make jali with sticks over vegetables. You can use steamer or steel frame or jali..
6. Now wash n clean fish, spread 1 Tbsp ghee on it and sprinkle remaining 1 part of dry spices..
7. Now spread wet ingredients green vegs:mixture..
8. Put whole fish on wooden frame or jali, as make little space from side of pan for adding water.put ghee on fish..
9. Now add water from the sides, as much as it will not touch the fish.aprox: 2 glass.cover the lid, put the pan on medium to high flame..
10. After 15 mint:open the lid again add 2 glass of water.take sauce and melted ghee from sides with cooking spoon and pour over fish.again cover it. Check water 2 or 3 times. Aprox: in 1 hour and 15 to 20 mints:..
11. When it is about to be ready, check the quantity and thickness of curry..

Inspired by Rick Stein's travels in Cambodia. From the book Rick Stein's Far Eastern Odyssey Fresh chunks of white fish go in next, followed by the curry fish custard. Before you know it, you'll have a wonderful Thai curry fish custard for dinner. The other reasons I love hor mok? Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again.