斯里兰卡咖喱鱼虾
这道斯里兰卡鱼虾咖喱味道鲜美,将香料的芳香和鲜嫩的海鲜与椰子的浓郁奶油味完美融合。这道咖喱非常适合作为一顿舒适的晚餐,为您的餐桌带来斯里兰卡风味,而辣椒和酥脆的咖喱叶的鲜亮装饰则为这道菜锦上添花。
Ingredients:
- 1/4杯植物油
- 1 个洋葱(切成薄片)
- 10 片新鲜咖喱叶
- 2 根长青辣椒(切片)
- 2茶匙茴香籽
- 1茶匙芥菜籽
- 1 茶匙 姜黄粉
- 1 茶匙 香菜粉
- 1 根肉桂棒
- 1 汤匙 罗望子酱
- 1茶匙红糖
- 400 毫升罐装椰奶
- 1/2 杯鸡汤
- 500 克 鲷鱼片(去骨、去皮、对半切开)
- 250 克 去皮青虾(留尾)
- 2 颗番茄
- 70 克 嫩菠菜
- 印度香米(蒸)
Instructions:
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1 Sauté Aromatics:
Heat 1 tablespoon oil in a large pan over medium heat. Add onion, curry leaves, and half the chilli. Stir for about 5 minutes until the onion softens.
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2 Add Spices:
Add fennel seeds, mustard seeds, turmeric, coriander, and cinnamon. Cook, stirring for 1 minute.
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3 Simmer Sauce:
Add sugar, coconut cream, and stock. Bring to a simmer.
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4 Cook Fish:
Add fish to the pan, cover, and cook until almost done.
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5 Add Seafood:
Add tomato and prawns, and cook uncovered until the seafood is cooked through. Stir in spinach just before finishing.
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6 Prepare Garnish:
In a medium pan, heat the remaining oil and fry extra curry leaves until crisp. Drain on paper towel.
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7 Serve:
Garnish the curry with remaining chilli and crispy curry leaves. Serve with rice.
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