Mongolian fish curry

Heat the vegetable oil in a wok or saucepan over medium heat. Add the THAI GREEN CURRY PASTE and cook, stirring, for a minute or until fragrant. Stir in the COCONUT MILK and 1 cup of water. Add the baby spinach and cook for 2-3 minutes or until wilted. Transfer the curry and spinach to a blender or food processor and blend until smooth. • This was the first time I’d purchased one of Marion’s meal kits & I made her Super Green Fish Curry; all I can say is WO W! It was delicious, easy to make & I loved the addition of the spinach which loaded up my daily vegetable count & the end result was a spectacular, shimmering emerald curry. I also added some snow peas, a small zucchini & a little diced pumpkin. My friend said it was “amazing.” This will definitely be a welcome rotation at my house. Thanks, Marion. Super Green Thai Fish Curry Adding spinach to my green curry meal kit is one way to pack in some extra veg to your diet – and it tastes phenomenal! Quick, simple and vibrant, this spicy comforting classic tastes even more epic paired with perfectly poached fish. PREP TIME 5 minutes COOK TIME 10 minutes SERVES 4

A couple months ago, my good friend Tom set off for Mongolia for an internship. He spent most of his time in Ulaanbataar, the official coldest capital city in the world and home to around two thirds of Mongolia’s population of 3 million. While he was sitting in a bar in Ulaanbataar, he was approached by two Mongolians, who asked him whether he would like to play in their movie. Despite not having any acting experience whatsoever, Tom accepted the offer and ended up playing an important role in episode 9 of season one of a series called “Girls”. When the series was released Tom posted about this on his Facebook page, after which the Dutch media picked up on it. Tom ended up being featured in several of the Netherland’s biggest radio and TV shows, which also made him somewhat famous outside Mongolia. For his blog, which includes all of his adventures and is much better written than mine, check out I had not seen Tom a lot since this all had happened. When I returned to the Netherlands after a summer of travelling, Tom had left for Moscow to write his master’s thesis there. After New Years, the moment was finally there that we were both in the same country at the same time, and we decided it was highly necessary that we’d meet up. We figured it’d be best if we hitchhiked to Amersfoort for the birthday of our mutual friend and my former dear colleague Wouter. The plan was that I would hitchhike from my parents’ place in my Frisian village to Tom’s place in lovely Heerenveen, a...

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the I have a few cookbooks which I dip in to now and then when I have a few minutes to breathe. I used to use them much more, but these days it's more occasional inspiration or for the details on favorites. A couple are favorite writers, others are from particular regions, and I know pretty much what I'll find in each. I've been meaning to make another fish curry for a while, and so when it was announced this month's Fish Friday Foodies' theme was going to be Indian fish curry, it was the perfect excuse. I went straight for my Indian cookbook and after a little debate, I decided to try a Goan fish curry. What defines a Goan fish curry? India has a large stretch of coastline and so fish is common in the cuisines of these areas. There are definite regional variations in the flavors used, although some spices are common, as is coconut milk. Goan fish curries are generally made with: • coconut milk (or freshly grated coconut), • a range of common curry spices and • something to give a distinct slight sourness, usually from tamarind but it can be vinegar or other ingredients. Part of this hot-sour flavor comes from incorporating Portuguese influences (the use of wine/vinegar or similar in cooking) into the more typical Indian flavors. Goa has a diverse history with a good 450 years under Portuguese rule, which has influenced the flavors of the region's cuisine. This curry was a l...

We love to cook fish, prawns, and squids, in flavourful curries! If you love rich creamy coconut curries like us, you might also love our Jump to: • • • • • • What is Monkfish? Monkfish has a unique succulent texture, meaty, and sweet in flavour. It is also known as ' Poor Man's Lobster ' because it is very similar to lobster in texture but a lot cheaper than lobster. Pricier than regular white fish fillets. What is the best way to cook monkfish? One of my favourite ways is to cook in the rich creamy indulgent curry sauce! If you are bored of regular pan-fried, steamed, or baked monkfish recipes, you must definitely try this curried monkfish! Ingredients & Variations Following is a quick guide and details measurement is available on the recipe card, at the bottom of the page. • Monkfish- is mild, sweet, firm, meaty, and similar to lobster. To prepare, wash the monkfish fillets, pat dry with a paper towel, and then cut them into medium bite-size pieces. Instead of monkfish, you can add your choice of meaty white fish fillets, like cod, halibut, haddock, basa, etc. • Curry leaf- has a unique citrus, and pungent aroma and is ideal for this recipe. If you cannot get curry leaves you can omit it. • Tamarind paste- You can use readymade tamarind paste with no added sugar or spices. Or you can make it from tamarind pulp by soaking it in hot water for a few minutes. Then mash it with your hand, then strain the bits with a mesh strainer. • Kashmiri Chilli- Instead of Kashmiri chill...

• Recipes • • • Meat and Poultry • • • • • • • • • Fish and Seafood • • • • • • • • • Courses • • • • • • • • • Dish type • • • • • • • • • Diets • • • • • • • • • Cakes and Baking • • • • • • • • Occasions • • • • • • • Cuisine • • • • • • • • Everyday and easy • • • • • • • • Seasonal • • • • • • •

Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it! Put on a pot of rice or make some cauliflower rice and the meal is complete. And if you love Thai curries, also try our Click to Pin this recipe Thai fish curry This Thai fish curry is so flavorful and cozy that it's hard to believe it's a simple recipe. The coconut milk curry sauce with garlic, ginger, and curry paste is creamy and flavorful. And ever so gently simmering the fish keeps it tender and delicate. How to make this Thai fish curry recipe Thai fish curry is so easy to make! Here's what you're going to do: • Saute onions, garlic, and ginger for big-time flavor. • Now create the sauce by adding coconut milk, curry paste, fish sauce (stinky but tasty!), a little • Now some chopped veggies go into the pot to cook for a few minutes. • Add the fish last as it cooks very quickly. That's it! You've just made Thai fish curry! Full recipe in the recipe card below. Can I use a different curry paste? Yes! Any kind of Thai curry paste will work in this recipe. While the flavor will change slightly depending on whether you choose green, yellow, or red curry paste, the fish will be delicious no matter what. But if you're after a Thai flavored meal, avoid using curry powder, which is a blend of Indian spices and would dramatically change the flavor of this recipe. What kind of f...

For the Green Curry Paste • 3 Green Chillies • 1 cup Fresh Thai Basil Or replace with sweet Basil • 2 cups Fresh Coriander • 6 Spring Onions chopped • 1 tbsp Fresh Ginger chopped, or Ginger Puree • 3 cloves Garlic chopped • 3 stalks Lemon grass chopped, white core only • 1 tbsp Ground Coriander • ½ tsp Turmeric powder • ¼ tsp Shrimp Paste • ½ tsp Black pepper ground • ¼ tsp Salt • 1 tsp brown sugar • 1 tsp lime zest • 1 whole Lime Juiced • 2 tbsp Olive oil Prepare the fish • Mix the flours, salt and Thai 7 spice together • Preheat a wok with oir or a deep fat fryer for frying • Make sure the fish is patted dry with kitchen rolls. Season the Fish with a bit of Thai 7 Spice first (rub all over) • When the oil is almost hot enough roll the fish in the seasoned flour and pat to shake off the excess flour • Fry for 5-10 minutes or until the fish is golden and cooked. The length of cooking depends on the tickness of the fish fillet you have (dont overcook!) Leave a Reply Your email address will not be published. Required fields are marked * Name * Email * Website Comment You may use these HTML tags and attributes: Rate this recipe: Notify me of follow-up comments by email. Notify me of new posts by email.