There are different variations of curry spices ranging from the mildest to the most severe alias complete or rather a curry. The most comprehensive version usually include: cinnamon, cloves, coriander and cumin. My grandmother's recipe from my includes mediocrity. If you
are lovers of curry but do not like the strong smell of spices such as cinnamon or cloves perhaps this deserves recipes you try. With a touch of tamarind, cumin and bay leaf Koja distinctive curry flavor without the aroma of spices lingering excessive. Oh yes I have modified the recipe appropriate materials available and needs without compromising the content of recipe content. First I created a raw fish but it does not fit. Both my fish fried in advance and this time it was more savory and delicious. If you like to fish you can replace with chicken or beef.
are lovers of curry but do not like the strong smell of spices such as cinnamon or cloves perhaps this deserves recipes you try. With a touch of tamarind, cumin and bay leaf Koja distinctive curry flavor without the aroma of spices lingering excessive. Oh yes I have modified the recipe appropriate materials available and needs without compromising the content of recipe content. First I created a raw fish but it does not fit. Both my fish fried in advance and this time it was more savory and delicious. If you like to fish you can replace with chicken or beef.
How to Make:
- Marinate the fish with salt and lemon juice. Set aside for 15 minutes. Rinse and drain.
- Fry fish in hot oil until cooked many and browned. Set aside.
- Saute the spices until aromatic.
- Add lemongrass, galangal and kaffir lime leaves, stir briefly, remove from heat.
- Enter saute spice into a medium-size saucepan.
- Enter fried fish, tamarind juice and coconut milk. Stir well.
- Add bay leaves Koja. Cook over medium heat while stirring occasionally so that milk is not broken.
- Boiling coconut milk and cook until thickened. Taste and add salt to taste.
:)) yummyyyyyyy
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