Fish Curry

 Fish Curry

history

Snakehead fish is a fish native to Thailand. Found spread widely in water sources throughout Thailand. Living in rivers, canals, lakes, reservoirs, swamps and marshes, snakehead is a freshwater fish that has been around for hundreds of thousands of years. In addition to being found in Thailand, it is also widespread in China, India, Sri Lanka, Indonesia and the Philippines.

nutritional value

It is a freshwater fish that is quite high in omega 3 as well, with about 870 milligrams. It contains substances that are part of collagen that have the ability to stop bleeding and reduce pain like morphine. There are also calories, energy and nutrients. In 100g of snakehead fish, there are total energy 122 kcal, protein 20.5 g, carbohydrate 1.4 g, fat 3.8 g.

raw material

• Snakehead fish, cut into pieces (can not cut)
• Chinese cabbage, cut into pieces
• lemon grass
• smell good
• dill
• fish sauce
• Fermented fish sauce
• salt
• chili

how to do

• Pound together 1 handful of garlic, 2-3 heads of lemongrass, 3-4 slices of galangal, halved kaffir lime skin, coriander root, dried chili, shallots, and shrimp paste.
• Simmer the coconut milk to break it up.
• Add the pounded curry paste and stir until fragrant.
• Put the fish in it and mix to combine.
• Put the rest of the coconut milk in it.
• Add 1 scoop of Masterchef Umami sauce.
• Add Krachai to add aroma.
• put the eggplant Be careful not to stir often because the fish will get messy
• When the eggplant begins to cook add basil to end

image source

https://avitour.vn/

content source

https://avitour.vn/