Fish Curry (Espada Fish)
Ingredients
Scale
- 1 large espada fish, cut into 2/3-inch pieces
- 4 tbsp cooking oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 potato, cut into chunks
- 1 carrot, cut into chunks
- 1 bell pepper, cut into strips
- 1 small pack coco mama (coconut milk)
- or 1 cup coconut milk (kakang gata)
- 1 tbsp curry powder
- 1/2 cup water
- patis to taste
Instructions
- Heat oil in a pan and fry the espada fish until cooked. Set aside.
- Next, fry the potatoes and carrots, set aside.
- Remove excess oil from the pan and sauté garlic and onion until translucent.
- Pour the coconut milk and water. Add curry powder and mix well.
- Add potatoes and carrots.Simmer for 1 minute.
- Add fish sauce to taste
- Add back the fish and bell pepper. Mix well and simmer for 30 seconds and then turn off heat.
- Serve with steamed rice.
Find it online: https://www.thepeachkitchen.com/2020/05/fish-curry-espada-fish/