印度咖喱鱼Stingray Indian Curry
- Prep Time15 mins
- Cook Time
- Type
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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。
Step 1
把鱼切成小块，以少许盐腌一会。Cut stingray into bite-sized pieces and lightly season with salt.
Step 2
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.
Step 3
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.
Step 4
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.
