Patin Fish Curry
January 31st, 2010 | by rarzi |Patin Fish Curry
Material:
- 2 patin fish, cut in 3 parts
- 2 bay leaves –
- 2 cm lemon grass, white taken, crushed
- 1 1 / 2 teaspoon salt –
- 1 tsp sugar –
- 500 ml coconut milk
- 200 ml thick coconut milk from coconuts 1
- 3 tablespoons for saute
Subtle seasoning:
- Red onions 8
- 5 cloves garlic
- 3 cm turmeric, burned
- 4 cloves pecans, roasted
- 1 / 2 tsp pepper
- 2 cm ginger
How to make:
1. Marinate the fish with 1/2 tsp salt and 1/2 tsp lemon juice. Let stand 10 minutes
2. Heat the oil. Saute finely seasoning, bay leaves and lemon grass until fragrant. Maasukkan thin coconut milk, salt and sugar. Cook until boiling.
3. Put patin fish. Pour the thick coconut milk. Cook until boiling.
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