Ikan masak asam (fish & green bean curry)

Yield: 1 Servings

Measure Ingredient
2 cups Chopped onion
1 each Minced garlic clove
2 teaspoons Grated FRESH ginger root
½ teaspoon Dried ground chili peppers
1 teaspoon Tumeric
2 teaspoons Salt
½ cup Cooked shrimp diced
4 tablespoons Peanut oil
½ pounds Green beans, fresh, cut into 1 inch pieces
2 cups Water
4 tablespoons OR 3 tbsp. lemon juice + 2 tbsp. plum jam
4 eaches Filets of mackerel or shad

Pound into a paste the onions, garlic, ginger, chili peppers, tumeric, salt and shrimp. Heat the oil in the wok. Saute the mixture for 5 minutes and then stir in the beans. Saute 2 minutes. Blend in the water and tamarind (or lemon juice+plum jam). Cook over low heat for 5 minutes. Carefully place the fish filets in the sauce. Cover and cook on Low until fish flakes with a fork. Remove immediately and serve on a bed of rice. A good compliment to any of these curry dishes and pretty to boot..is fresh pineapple and blueberries mixed with some melon balls and served on a bed of ice.. Thai Ikan Masak Asam

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