Fish Curry (Thai Recipe) Recipe

Name: Fish Curry (Thai Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pomfret fish 4; Dry red chilli 5 soak in hot water for 2 hours; Chopped lemon stalk 2 tbsp; Cauliflower florets 8; Ginger chopped 2 tbsp; Roasted coriander seeds 3 tbsp; Lemon juice 1/2 cup; Cumin powder 1 tsp; Thick coconut milk 3 cups; Fish sauce 3 tbsp; Refine oil 5 tbsp; Basil leaves chopped 2 tbsp; Salt to taste.

Servings: persons

Pomfret fish 4
Dry red chilli 5 soak in hot water for 2 hours
Chopped lemon stalk 2 tbsp
Cauliflower florets 8
Ginger chopped 2 tbsp
Roasted coriander seeds 3 tbsp
Lemon juice 1/2 cup
Cumin powder 1 tsp
Thick coconut milk 3 cups
Fish sauce 3 tbsp
Refine oil 5 tbsp
Basil leaves chopped 2 tbsp
Salt to taste.

1
PROCESS
2
Grind coriander seeds and keep aside
3
Make a fine paste of red chilies and keep aside
4
Lightly fry the cauliflower florets and keep aside
5
Heat 2 tbsp oil and add red chilli paste and ginger
6
Add cumin powder and saute
7
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
8
Add fish sauce, lemon juice and grind coriander
9
Add basil leaves and serve with Thai rice

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Pomfret fish 4, Dry red chilli 5 soak in hot water for 2 hours, Chopped lemon stalk 2 tbsp, Cauliflower florets 8, and more.

Yes, Fish Curry (Thai Recipe) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Curry (Thai Recipe)

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