Northern Fish Curry Recipe

SALLY'S ASIAN RECIPES
This is a thin, soupy curry with wonderfully strong flavors. Serve it in bowls with lots of sticky rice to soak up the delicious juices.









Ingredients: (Serves 4)

450 g/1 lb salmon fillet
500 ml/17 fl oz/2¼ cups vegetable stock
4 shallots, finely chopped
2 garlic cloves, finely chopped
2.5 cm/1 inch piece fresh galangal, finely chopped
1 lemon grass stalk, finely chopped
2.5 ml/½ teaspoon dried chili flakes
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar

Method:

Place the salmon in the freezer for 30-40 minutes to firm up the flesh slightly. Remove and discard the skin, then use a sharp knife to cut the fish into 2.5 cm/1 inch cubes, removing any stray bones with your fingers or with tweezers as you do so.

Pour the stock into a large, heavy pan and bring it to the boil over a medium heat. Add the shallots, garlic, galangal, lemon grass, chili flakes, fish sauce and sugar. Bring back to the boil, stir well, then reduce the heat and simmer gently for 15 minutes.

Add the fish, bring back to the boil, then turn off the heat. Leave the curry to stand for 10-15 minutes until the fish is cooked through, then serve.

[source from www.asianonlinerecipes.com]