An immensely popular dish in Thailand, the red curry is made by cooking vegetables, meat, or seafood in spicy red curry paste and coconut milk. The dish is a flavour bomb which tempts you to go for more helpings.
Ingredients
4 mackerel
Black pepper powder as required
For the red Thai paste
4 red chilli peppers
5 ginger pieces
10 cloves garlic
10 finely sliced pieces of galangal (similar to ginger which is used in Thai cuisine)
1/2 cup lemon grass
1/2 spring onion
1/2 cup coriander stem
6 dried chillies
1 lime leaf
1/2 tbsp cumin powder
1/2 tsp turmeric powder
Salt as required
Water as required
For the gravy
2 cups second extract of coconut milk
4 tbsp Thai curry paste
1 tbsp fish sauce
1 tsp brown sugar
Lime leaf
1 cup first extract of coconut milk
Preparation
In a blender, add the red chili peppers, ginger, garlic, galangal, lemongrass, spring onion, coriander stem, dried chilies, a lime leaf, cumin powder, and turmeric powder, salt and some water
Grind everything into a smooth paste
In a pan, add the second extract of coconut milk
When the coconut milk gets heated up, add 4 tbsp of previously prepared Thai red paste
Add fish sauce and brown sugar
Stir well
When this gravy is boiled, add sliced lime leaf and the first extract of the coconut milk
Heat oil in another pan
Add the mackerel fillets marinated with black pepper powder
Fry the fish fillets
Add the fried fish in the red Thai curry
The dish is extremely aromatic and the spices add tons of flavour to it.
