Thai fish curry

fish curry

I recently purchased a stone cooking pot from Dastakaar – An annual crafts mela. This is made from the same material as the pot’s in Anu’s ‘Ant’s‘ post. I’ve been itching to try it out, and this Sunday, decided to cook some fish curry in the pot.
The picture below shows the method… (Click to view larger size, and read the text)

Here are the ingredients:
(serves 4)
Juice of 1 lime
4 tbsp fish / prawn sauce
2 tbsp Thai soy sauce
1 fresj red chilli, deseeded and chopped
350 gms monkfish fillet – cubed
350 gms salmon fillet – cubed (Any fish fillet should do I guess – I used cod)
400 ml coconut milk
3 kaffir lime leaves (I could not find this ingredient – But the recipie tasted great anyway. I later noticed that the red thai curry paste contains kaffir lime leaves)
1 tbsp Thai red curry paste (put in a bit less if you dont want this to get spicy – With the red chilli, 1 tbsp makes a spicy curry)
1 lemon grass stalk (I prefer to crumple the stalk and put it whole into the curry rather than chop it)
4 tbsp chopped fresh coriander (Although the recipie says add the coriander last, I prefer to add it into the curry with the fish)

So I was amazed at the low preparation and cooking time of this recipe – Totally a lazy Sunday afternoon recipie.
And I can vouch for the effectiveness of the ‘stone pot’ :-)

Here’s what the final product looked like:

I have more pics of the process posted on my blog –

Enjoy! And do share your family’s reaction to this tasty recipe.

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5 Responses to “Thai fish curry”

  1. devika says:

    hey anu – i somehow couldnt edit this post the way I wanted to.. can you please try? I didnt want the text to wrap around the images.. and I couldnt figure how to make the link to my blog open in a new window (vs launch over this blog)…

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  2. Anu says:

    done! sent you a mail…

    i think we were all itching to use the pottery we bought at Dastakaar :) It is the same available at The Ants. I did the Greek salad in my bowl, you did your fish curry and Meena did her independence day colours in her pan!

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  3. Kitchenista says:

    My tongue is involuntarily slurping after reading. I’m stuck in this 80\20 habit of Thai Shrimp curry. Going to try this it Tilapia I’m not a big Salmon or Monk fish eater.

    What exactly is a stone pot? I’m familiar with cooking in clay pots and cast iron but not stone.

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  4. devika says:

    Good to hear that :) Same recipe should be good with shrimp I’m sure.. The stone pot I used can be bought in Ants… See Anu’s post some details there on the stone pot.. You may also find more info on the Ants web site. I found that it heated up REALLY quickly.. And SO much more fun than cooking in a boring non stick!

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  5. Anu says:

    Kitchenista.. A black stone is crushed into powder, turned into a clay and then shaped and fired to make these utensils. Hence ‘stone’ pot. It is specific to northeast India, so am not sure if it will be available in Indian stores in/around Atlanta.
    Down south, stone utensils have been used in my grandmother’s time. There was a vessel to cook sambar in, I remember. Only wish we’d kept it. This is fodder to go foraging in Gandhi Bazaar market, again :)!

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