You don't understand how long I have wanted to make this dish. It wasn't on my "to make" list in my phone, but it has been in the back of my head for awhile. Being at home the past few months, people aren't really into curry around here. When Steph said she would be willing to eat curry this past Wednesday, I was MORE than happy to oblige. The good news is there is a great asian market down the street. I can't use it as much as I want to, but when I can, I love wandering around there. P.S. The internet is ablaze with Halloween recipes today I'm sure. I did a bunch of stuff last year, but I didn't do anything early enough to post yet. You can see what I am making with some costume pics next week.
Making the spice blend.
I love how cilantro comes with roots around here! I never could get cilantro roots in Bermuda.
The spice mix on the bottom with turmeric on top.
Food processor of awesomeness.
Frying the paste.
This is after the coconut milk and peppers are in the pan.
Super spicy, super delicious.
Thai Yellow Curry Fish
3 stalks lemongrass, prepped like this
15 dried thai chiles, seeded
5 cloves garlic
thumb sized peice of galangal
tablespoon brown sugar (packed)
2 tablespoons turmeric
4 cardamom pods (insides removed, shell discarded)
20 mustard seeds
half inch of cinnamon
tablespoon of coriander seed
tablespoon of cumin seed
Juice of one lime
glug of oil
A few splashes of fish sauce
Toast the whole spices and grind in a spice grinder until it is a powder. Put everything into a food processor and blend until it is a paste.
Fry the paste in a little oil until fragrant, about 2 minutes. Add 2 cans of coconut milk. Simmer for 15 minutes. Add 1 sliced green pepper. Cook 5 minutes. Add chunked up catfish. Cook 5 minutes. Taste a piece of fish to see if it is done. Remove from heat and serve with steamed jasmine rice. Garnish with cilantro.