| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
Thai |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Red fish fillets |
| 1 |
|
Egg |
| 2 |
tb |
Chopped; fresh coriander |
| 2 |
ts |
Sugar |
| 100 |
g |
Green beans; thinly sliced |
|
|
Oil for deep frying |
| 1 |
sm |
Red spanish onion; chopped |
| 3 |
|
Cloves garlic; crushed |
| 2 |
tb |
Chopped fresh lemon grass |
| 3 |
ts |
Chopped fresh coriander root |
| 2 |
ts |
Dried chilli flakes |
| 1 |
ts |
Galangal powder |
| 1 |
ts |
Grated lime rind |
| 1/2 |
ts |
Shrimp paste |
| 1 |
|
Dried kaffir lime leaf |
| 3 |
ts |
Paprika |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Cumin seeds |
| 3 |
ts |
Oil |
INSTRUCTIONS
RED CURRY PASTE
From: Bruce Cowin <aq141@freenet.carleton.ca>
Date: Sun, 24 Jul 1994 13:18:05 -0400 (EDT)
Second recipe is from 'THE EASY THAI STYLE COOKERY'
Blend or process fish, egg, coriander, sugar and 1/3 cup of the red curry
paste until well combined and smooth. Combine fish mixture and beans in
bowl and mix well. Roll 2 level tablespoons of mixture into a ball, flatten
slightly, and repeat with remaining mixture. Just before serving, deep fry
fish cakes in hot all until well browned and cooked. Drain on absorbent
paper.
Method to make the curry paste: Blend or process all ingredients until
smooth.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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