Skinned Catfish and Cumin Leaves in Coconut Milk Curry has a strong spicy taste and an aromatic smell from herbs which deodorizes the fish smell. Although catfish is the main ingredient of this recipe, it can be replaced by any type of fish.
Nutrition
Cumin leaves have a strong spicy taste and are high in beta carotene which is an antioxidant. The herbs are good for digestion and relieve pain associated stomach aches and flatulence. Fish has protein and coconut milk contains essential fats which the body can absorb directly.Ingredient
2 tbsp. curry paste
400 grams skinned catfish, medium size, cut crosswise into 6 pieces
500 grams coconut milk
10 each cha-plu leaves
½ cup cha-om
10 cumin leaves
2 tbsp. fish sauce
Ground black pepper
Ingredients for curry paste
10 each dried bird eye chilies
15 each bird eye chilies
3 stalks lemongrass, tender lower portion, coarsely chopped
10 each garlic cloves
2 each red shallots
¼ cup thinly sliced galangal
1 piece turmeric 2-inches long
2 tsp. sliced kaffir lime zest
2 tsp. salt
1 tsp. peppers
1 tsp. Thai shrimp paste
How-to
1. Put the salt, dried bird eye chilies and bird eye chilies in a mortar, and pound them thoroughly. Add the all of the other ingredients for the curry paste and keep pounding until well blended.2. Pour the coconut milk in a pot over the medium heat. Add the mixture. Stir until well mixed and wait for it to boil.
3. Add the cha-plu leaves, cha-om leaves and catfish, make sure everything is cooked. Season with the fish sauce, black pepper and cumin leaves. Remove from the heat and serve.
