Spicy Grilled Fish Curry with Cha-Plu Leaves Recipe
Hello, my lovely friends. The cool and comfortable atmosphere this morning makes the humid garden house feel like a hot pot of curry. Today, I was lucky that I still had grilled fish from yesterday in the fridge and some pork. When I looked out to the fence and saw the green cha-plu leaves nearby, I immediately had the idea to make grilled fish curry with cha-plu leaves.
The fragrant aroma of fresh cha-plu leaves from the garden wafting throughout the kitchen made me feel the warmth and friendliness of the garden house. This menu is easy to make, but the taste is delicious and well-rounded, perfect for eating with hot rice on a cold day like this.
Ingredients and ingredients
● Grilled fish 1 piece
● Coconut milk 150 ml
● Curry paste 1 tbsp
● Shrimp paste 1 tsp
● Fresh betel leaves from the garden 1 cup
● Fish sauce
● Coconut sugar
● Salt
● Seasoning powder
Let's start. First, wash the ingredients clean before cooking. When everything is ready, let's start.
How to make
Place a container on the electric stove, add a little water, then add the curry paste along with the shrimp paste. Stir-fry until the curry paste and shrimp paste are mixed together, boiling and cooked. Add the fish, then add a little more water. Add the betel leaves, and use a ladle to press the betel leaves down into the curry water.
Next step, add coconut milk and use a spatula to mix it with the curry.
Now for the seasoning step. Start by adding fish sauce, coconut sugar and seasoning powder. Use a spatula to mix well. Taste and adjust the flavor as you like. Wait for it to boil again and then turn off the stove. Scoop into a bowl. Decorate with fresh chili and mint leaves to make it look more appetizing. Serve hot with hot steamed rice. This menu is easy to make but has a delicious and well-rounded flavor, perfect for eating with hot steamed rice.
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