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Wednesday, October 30, 2013,6:07 PM by
Ponmathi Srilekha.S

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PANAENG CURRY FISH

Serves :
2

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Stir-fry the chili curry paste with oil until aromatic then add the cereal cream. Bring to the boil.
  • Season with fish sauce and palm sugar. Simmer until the mixture is thoroughly blended together.
  • Add the salmon and set over heat until cooked. Flip to cook both sides then add the kaffir lime leaves and pea eggplants. Remove and add the sweet basil leaves. 
  • Place on a serving dish and garnish with cayenne pepper.

INGREDIENTS

  • 2 pieces Salmon steak 
  • 2 tablespoon Fish sauce 
  • 1 tablespoon Palm sugar
  • 400 grams Cereal cream 
  • 2 tablespoon IDHAYAM Sesame oil
  • 50 grams Panang chili curry paste
  • 100 grams Sweet basil leaves 
  • 5 leaves Kaffir lime leaves, slivered 
  • 50 grams Pea eggplants 
  • 1 each Red and green cayenne pepper

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