{"id":168,"date":"2015-01-13T09:51:45","date_gmt":"2015-01-13T09:51:45","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=168"},"modified":"2015-02-21T05:31:19","modified_gmt":"2015-02-21T05:31:19","slug":"sour-fish-curry-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/sour-fish-curry-recipe\/","title":{"rendered":"Sour Fish Curry Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-169\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/01\/sour-fish-curry.jpg\" alt=\"Sour Fish Curry Recipe\" width=\"440\" height=\"350\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/01\/sour-fish-curry.jpg 440w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/01\/sour-fish-curry-300x239.jpg 300w\" sizes=\"auto, (max-width: 440px) 100vw, 440px\" \/><\/p>\n<p>Although this dish is similar in essence to our <a title=\"Ray Fish Curry Recipe\" href=\"http:\/\/www.asianonlinerecipe.com\/cooking\/sour-ray-fish-curry-recipe\/\" target=\"_blank\">ray fish curry<\/a>, the spice paste is quite different, and is fried first before it is added to the sauce. A little coconut milk is also added to temper the tartness of the tamarind, giving the dish a much richer flavor. Choose a fish with firm, meaty flesh, such as pomfret or even salmon.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 4)<\/p>\n<ul>\n<li>500 g\/1\u00bc lb thick fish cutlets<\/li>\n<li>1 eggplant (aubergine)<\/li>\n<li>2 tomatoes<\/li>\n<li>30 ml\/2 tablespoons tamarind concentrate<\/li>\n<li>350 ml\/12 fl oz\/1\u00bd cups water<\/li>\n<li>45 ml\/3 tablespoons coconut milk<\/li>\n<li>5 ml\/1 teaspoon sugar<\/li>\n<li>30 m\/2 tablespoons vegetable oil<\/li>\n<li>15 ml\/1 tablespoon chili oil (optional)<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>For the spice paste:<\/strong><\/span><\/p>\n<ul>\n<li>2 dried red chilies, softened in warm water seeded and chopped<\/li>\n<li>\u00bd large onion, chopped<\/li>\n<li>15 g\/\u00bd oz fresh turmeric<\/li>\n<li>15 g\/\u00bd oz shrimp paste<\/li>\n<li>3 garlic cloves, chopped<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Cut the fish into large pieces and rub with about 5 ml\/1 teaspoon salt. Slice the eggplant lengthways and cut into half moon shapes. Quarter the tomatoes.<\/p>\n<p>To make the spice paste, grind all the ingredients together using a mortar and pestle or a food processor. Heat the oil and fry the paste until it is fragrant.<\/p>\n<p>Blend the tamarind concentrate with the water and stir it into the fried spice paste. Add the coconut milk, fish, eggplant and tomato.<\/p>\n<p>Simmer for 8 minutes until the fish is done. Season to taste with salt and sugar. If you wish, add a swirl of chili oil to give the dish a rich color.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Although this dish is similar in essence to our ray fish curry, the spice paste is quite different, and is fried first before it is added to the sauce. A little coconut milk is also added to temper the tartness of the tamarind, giving the dish a much richer flavor. Choose a fish with firm, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":169,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[18,5,4,44],"class_list":["post-168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-curry","tag-fish","tag-recipe","tag-sour"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=168"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/168\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/169"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=168"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}