Thai Curry
1076
reads
About Thai Curry
Thai food is renowned for its vibrant flavors and healthful ingredients, and this Thai Curry is no exception. Featuring tender catfish, which is prized for its soft texture and single central bone, this dish is both easy to prepare and a delight to eat.
Blending aromatic spices with protein-rich masoor dal, eggs, and a smooth onion paste, this curry offers a satisfying and wholesome lunch option. The fusion of Thai zest and nourishing elements makes this recipe a standout for anyone craving a spicy, hearty meal.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 250 gm Masoor Dal (red)
- 1 kg Fish (cat)
- 2 Eggs
- 1 cup Chickpea Flour (Besan)
- 1 cup Onion Paste
- 1/2 cup Ginger Garlic Paste
- 2 tsp Red Chilli Paste (Lal Mirch)
- 2 tsp Cumin Seed (Jeera, or paste)
- 4 tsp Coriander (Dhania, or paste)
- 2 Lemon Grass
- 7.5 Bamboo Shoots (bamboo shoot strips)
- Green Chilli (chopped)
- 4 Red Chili (Lal Mirch, Whole)
- Coriander (Dhania, fresh chopped)
- 1/2 cup Coconut Milk
- 1/2 cup Tamarind Paste
- 1.5 tsp Salt (or as per taste)
Advertisement - continue reading below
Instructions
- Boil dal keep aside. Bring cat fish scrub with lemon and salt. Then clean and wash with turmeric powder and salt.
- Boil mansoor dal keep aside. Then boil the fish with salt and turmeric powder.
- Take out the flesh of boiled fish. Fish stocks will be used in cooking.
- Take a mixing bowl add half of the fish flesh, onion paste ginger garlic paste, chopped chilli, chopped coriander, egg besan and salt mix well.
- Take a deep pan add oil and fry the mixing batter. Both sides will crispy. Now fry the whole red chilli keep aside.
- Add onion paste, ginger garlic paste stir till brown. Now add red chilli paste, cumin paste, coriander paste continuously stir. Add boiled dal, lemon grass and bamboo shoot strips strain fish stocks close the lid for cooking ten minutes.
- Open the lid add fried fish chop coriander leaves and tamarind paste. Again close the lid. Finally add coconut milk and put off the flame.
- Now pour in a soup bowl and serve.
Recipe Notes
Additional Tips
- For a creamier texture and added richness, stir in a splash of coconut milk during the last few minutes of simmering—this complements the Thai flavors and balances the heat.
- If you prefer a vegetarian version, substitute the fish with hearty vegetables like eggplant or tofu, and omit the eggs; lightly fry the tofu cubes in chickpea flour for extra texture before adding to the curry.
- To deepen the tangy notes, squeeze in some fresh lime juice just before serving and garnish with chopped cilantro or Thai basil for a burst of color and freshness.
- Leftovers can be stored in the refrigerator for up to two days—the flavors will continue to develop and meld, making the curry even more flavorful when reheated.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 315kcal | Carbohydrates: 54g | Protein: 18g | Fat: 3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.8g | Sodium: 684mg | Fiber: 9g | Sugar: 4g
Related Posts You May Like
-
Thai Chicken Curry
837 reads
-
Macaroni With Thai Curry Paste
1177 reads
-
Chicken Thai Curry Oats Cutlets
616 reads
-
Lemon Paneer Appa With Thai Green Curry
516 reads
-
Vegan Thai Salad | Easy Thai Salad
790 reads
-
Thai Red Curry
1056 reads
Visit Our Store
Geeta Biswas
Articles: 9194 Comments
Leave a Reply
You must be logged in to post a comment.
Great recipe! I’m eager to try it.
This is awesome! Can’t wait to cook it.
Such a delicious dish! Thank you.
Looks so yummy! Excited to make it.