As promised, another recipe for frozen pangasius fillet. This one is for those who love a bit of fire in their life meal. The combination of creamy coconut milk,  fiery chillies,  zingy kaffir lime leaves and aromatic curry leaves is simply unbeatable. Serve it over plain white rice and you’ve got your self an ultimate food heaven.
Tip: You could also use another type of firm white fish, such as sword fish or monk fish. If curry leaves are a hassle to find, you could simply omit it and replace it with a teaspoon of curry powder. (I have to warn you though the taste will not be the same!)

Ingredients (serves two persons)
2 frozen pangasius fillet, thawed and pat dry. Cut into big chunks
1 cup of coconut milk
½ cup of tinned tomato
1 shallot, roughly chopped
1 clove garlic, roughly chopped
1 generous table spoon of Sambal Oeleg (or more if you like it hotter), you could also substitute this with two fresh red chillies, chopped lengthwise.
1 teaspoon of turmeric powder
8 kaffir lime leaves, finely shredded
8 dried curry leaves
Vegetable oil for frying

Heat the vegetable oil in a cooking pan over medium heat, add the shallot, garlic, lime leaves, curry leaves, turmeric powder and sambal. Fry until the shallots are soft. Take care not the burn the garlic and the turmeric powder!
Add the tinned tomato and the coconut milk, simmer for 5 minutes over low heat. Add a half cup of water. Stir from time to time.
Add more water if the sauce is too thick. I like mine a bit thicker though.
Check the seasoning, add salt and white pepper.
Add the fish chunks and cook until the fish turns opaque. Leave them alone, don’t  stir them too much otherwise you would break the fish.  And don’t overcook it.
Serve while warm over a bed of white rice. Enjoy!
Wine tip: Riesling

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