YELLOW CURRY WITH BAMBOO SHOOT
* 300-500 g fish (washed and cut into pieces).
* 150 grams of pickled asparagus (washed and cut into pieces).
* 4 tablespoons tamarind juice.
* 1 tablespoon lemon juice.
* 1 tablespoon sugar.
* 1 tablespoon fish sauce.
* Water 2 1/2 cup.
Yellow curry paste ingredients.
* 6 dried chilli seeds.
* 5 pieces of fresh chilli.
* Soi fresh turmeric 1/2 tbsp.
* 1 tablespoon garlic alley.
* Red onions 1/2 tbsp.
* Salt 1/2 tbsp.
* Shrimp paste 1 1/2 tbsp.
How to do step by step.
1. Pound curry all the ingredients. Purpose or use a blender. And spices. View all compatible.
2. Boiling water and chili spices. (Prepared in Step 1) Wait until the water boils. Then add the fish is prepared to go. This is not the decisive one because it smells fishy.
3. Wait until the water boils again, add the sliced pickled bamboo shoots prepared. Then season with. Tamarind juice, lime juice, fish sauce and palm sugar until mixture is well off. (Shoot the Valiant with a sour taste different. Should be pre-cooked food as well).
4. Dip bowl and serve immediately with hot cooked rice.
(For 2)
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