印度咖喱鱼Stingray Indian Curry
- 2024-03-06
- Difficulty: Easy
- Prep Time15 mins
- Cook Time
- Type
- View411
Ingredients
材料
Ingredients
配料A
Sub-ingredients A
配料B
Sub-ingredients B
配料C
Ground ingredients C
Directions
小贴士 : 黄貂鱼必须新鲜,才会有鱼香,买鱼的时候不要选那些带尿味的。
把鱼切成小块,以少许盐腌一会。Cut stingray into bite-sized pieces and lightly season with salt.
起锅热油,把(A)料爆香,待芥末籽开始爆开后,加入配料(B)和(C),炒至香和出油。Heat oil in a wok and fry (A) until fragrant and mustard seeds start to pop. Add in (B) and (C) and continue to fry until fragrant and oil rises.
加入阿三汁和椰浆,煮至滚后转小火,焖2-3分钟,然后放入羊角豆,番茄及青辣椒,再焖5-6分钟。Add asam jawa juice and coconut milk and bring to boil. Lower heat and simmer for 2-3 minutes. Put in ladies' fingers, tomato, green chili and simmer for 5-6 minutes.
加入鱼肉和调味料,煮至鱼肉熟即可。Add in stingray and seasoning. Cook until fish is done.
印度咖喱鱼Stingray Indian Curry
Ingredients
材料
Ingredients
配料A
Sub-ingredients A
配料B
Sub-ingredients B
配料C
Ground ingredients C
Follow The Directions
小贴士 : 黄貂鱼必须新鲜,才会有鱼香,买鱼的时候不要选那些带尿味的。
把鱼切成小块,以少许盐腌一会。Cut stingray into bite-sized pieces and lightly season with salt.
起锅热油,把(A)料爆香,待芥末籽开始爆开后,加入配料(B)和(C),炒至香和出油。Heat oil in a wok and fry (A) until fragrant and mustard seeds start to pop. Add in (B) and (C) and continue to fry until fragrant and oil rises.
加入阿三汁和椰浆,煮至滚后转小火,焖2-3分钟,然后放入羊角豆,番茄及青辣椒,再焖5-6分钟。Add asam jawa juice and coconut milk and bring to boil. Lower heat and simmer for 2-3 minutes. Put in ladies' fingers, tomato, green chili and simmer for 5-6 minutes.
加入鱼肉和调味料,煮至鱼肉熟即可。Add in stingray and seasoning. Cook until fish is done.