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| A dish of fried fish on a bed of curried celery greens. This should be eaten as a side dish to rice. Notice I softened the curry with evaporated milk, you can also use coconut milk, but for this fish dish the creaminess of evaporated milk works better. |
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| Ingredient |
| 3-4 White Fish Steaks (I used Hake). |
| 1 Teaspoons Curry Powder |
| 2 Tablespoons Evaporated Milk |
| 2 Tablespoons Oil |
| 1 Egg |
| 1/3 Teaspoon White Pepper |
| 2 Tablespoons Chopped Onion |
| 30 gms Chopped Celery |
| 3 Garlic Cloves |
| 4 Tablespoons Light Soy Sauce |
| 1 Teaspoons Sugar |
| Preparation |
| 1. Deep fry the fish in hot oil until it is golden and brown. Then drain on kitchen paper. |
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| 2. Pound or chop the garlic, fry the garlic and chopped onion in a frying pan for a few seconds. |
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| 3. Add the curry powder, and egg. Stir the egg to break it up and mix it with the other ingredients. |
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| 4. All all the other ingredients and stir fry for a few seconds. |
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Serve with:
Thai Fragrant Rice
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