Fish Curry Chinese Style (Asian Spicy Seafood Recipe)

Fish Curry Chinese Style

Welcome to Chinese Cooking. My name is Xiao Wei, even at a early age I have always had a strong passion for Cooking. My family still live in northern Chinese, where I visit each year and pick-up new Asian/Chinese recipes.

400g cod fillet and 400g Monk fish
3 red chillies
2 shallots
1 Tbsp fish sauce
Half lime
1 leek
1 celery stick
Small pinch of saffron
1 Tsp turmeric powder
1 Tsp coriander
1 spring onion
2 Tbsp curry powder
1 Tbsp sugar
1cm Galangal
1 Lemon Grass
2 Cloves Garlic
1 Tbsp Tomato Puree
450ml Coconut Milk
Small Bunch Coriander

1. Slice the celery & leek into thin slices
2. Slice the galangal
3. Chop the spring onion
4. Chop the chillies & garlic
5. Slice the shallots thinly
6. Slice lemon grass into quarters
7. Roughly chop the coriander
8. Cut fish into 1 inch chunks
9. Heat 2 Tbsp of oil in a wok
10. Add the celery & leek, fry for 2 minutes until soft
11. Add garlic, chillies & shallots, fry for a minute
12. Add tomato puree, fry for a minute
13. Add ground coriander, curry powder & turmeric powder, fry for few seconds
14. Add 750ml of boiling water
15. Add galangal, lemon grass, the saffron & fish sauce, simmer for 10 minutes on medium heat
16. Add coconut milk & sugar, simmer for 5 minutes
17. Add the fish, then add coriander & spring onion, leave small amount for garnish
18. Simmer for 5 minutes until fish is cooked
19. Squeeze the lime juice over, then gently stir
20. Transfer into a bowl garnish with the remaining spring onion & coriander

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