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Fish In Tamarind and Red Curry Sauce (Plah Tote Laht Nahm Prik Makahm)

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 1 CUP CORNSTARCH FLOUR MAKES THE FISH CRISPY
  • A FEW GRINDS OF PEPPER AND SEA SALT
  • 2 POUNDS FISH FILLET* A WHOLE FISH CAN BE USED
  • 1/2 CUP VEGETABLE OIL
  • 1 ONION MINCED ( THE ORIGINAL RECIPE DIDN’T HAVE THIS, I JUST ADDED IT CAUSE I RAN OUT OF GARLIC)
  • 3 CLOVES GARLIC MINCED ( I RAN OUT OF GARLIC SO I USED GRANULATED GARLIC AND ADDED IT TOWARDS THE END)
  • 1 TABLESPOON GINGER MINCED OR GRATED
  • 1 TABLESPOON RED CURRY PASTE
  • 1 TABLESPOON TAMARIND PASTE MIXED WITH –
  • 1/2 CUP WATER
  • 6 TABLESPOONS FISH SAUCE
  • 1/4 CUP SOY SAUCE
  • 1/4 CUP SUGAR
  • 3 MEDIUM GREEN ONIONS THINLY SLICED

Instructions

  • MIX CORNSTARCH WITH THE SALT AND PEPPER AND DREDGE FISH FILLETS IN IT.
  • HEAT LARGE SKILLET AND ADD OIL. COOK FILLETS IN OIL ABOUT 2 TO 3 MINUTES PER SIDE OR UNTIL GOLDEN BROWN. REMOVE FROM PAN AND SET ASIDE ON PAPER TOWELING TO ABSORB EXCESS OIL. LEAVE ABOUT 2 TABLESPOONS OF OIL IN THE SKILLET.
  • ADD THE GARLIC, ONION AND GINGER AND STIR-FRY FOR A FEW SECONDS BEING CAREFUL TO NOT BURN IT. ADD THE RED CURRY PASTE AND SAUTÉ FOR 1 MINUTE OR IT BECOMES FRAGRANT. ADD THE TAMARIND, FISH SAUCE, SOY SAUCE, AND SUGAR. COOK FOR 1 MINUTE STIR-FRYING.
  • STIR IN THE GREEN ONIONS AND GINGER. REDUCE HEAT AND SIMMER FOR 2 TO 3 MINUTES. POUR HOT SAUCE OVER THE FISH
  • GARNISH WITH CILANTRO AND TOMATOES IF YOU HAVE SOME..
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