I will provide ideas You are are looking for a sour curry with white radish and fry fish recipe that is interesting and also how to prepare it which results have aroma and taste that able give us taste and appetite

So that the taste quality of sour curry with white radish and fry fish, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good to how to make and serving it. No need be confused if want to prepare sour curry with white radish and fry fish delicious as long as you know the technique then this dish is can become a treat that is very special.

Ingredients and seasonings required exist for prepare

1. Take 350 g Fish fillet
2. Use 1 White radish, cut
3. Prepare 1 carrot, cut
4. Use 30 g Baby broccoli
5. Take 20 g Green bean
6. Prepare 3 tbsps Tamarind
7. Prepare 1 l water
8. Use Olive oil for fry
9. Prepare Curry pastes 🔥🔥🔥
10. Prepare 15 Chllies
11. Prepare 2 garlic cloves clove
12. Use 3 shallot
13. Prepare 1 tbsp turmeric
14. Prepare 1 tbsp shrimp paste
15. Prepare 1 tbsp salt

Season thoroughly with salt, and whisk ingredients until sauce is well combined. Rub the whole fish with salt and cornflour. When done, set the fish aside. Mix all the sauce ingredients together in a bowl.

Instructions to make Sour curry with White radish and fry fish:

1. Prepare the vegetables and fish.
2. Heat the wok pour olive oil. When it hot add fish fry till turn to golden brown. Set aside.
3. Pound garlic cloves, shallot, chilli, shrimp paste, turmeric, salt till well done.(can use a blender)
4. Boiled water add curry paste, white radish, carrot when it cook seasoning with tamarind. Then add green bean, baby broccoli and fish. Serve with hot steam rice and fry egg😋
5. Done and ready to serve!

Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk. Also add in the fish to the pan. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. I love how only Thai curries identify by the color of the curry.

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