雨天的晚餐，来吃亲菜一锅熟的*砂煲咖喱黑鲳鱼*
呵呵，热辣辣好开胃暖身噢~！
呵呵，热辣辣好开胃暖身噢~！
砂煲咖喱黑鲳鱼
材料：
黑鲳鱼 1条，去内脏洗净。
*小葱头3-4个
*姜 2寸
*蒜头 2瓣
*香茅 2支，去白色部份
包菜 2大片，洗净切成小几片
蛇长豆 2条，切段
秋葵 10条，切半
辣椒糊 1大匙
渔翁牌咖喱粉 2大匙
阿参膏 1茶匙（拌入2大匙水）
水适量
材料：
黑鲳鱼 1条，去内脏洗净。
*小葱头3-4个
*姜 2寸
*蒜头 2瓣
*香茅 2支，去白色部份
包菜 2大片，洗净切成小几片
蛇长豆 2条，切段
秋葵 10条，切半
辣椒糊 1大匙
渔翁牌咖喱粉 2大匙
阿参膏 1茶匙（拌入2大匙水）
水适量
调味料；
盐 适量
盐 适量
做法：
1.将以上*的材料用搅拌机搅烂。
2.热油，炒香搅烂的材料，加入辣椒糊和咖喱粉炒至出油。
3.拌入适量的水，待滚后加入包菜， 长豆，让它滚3-5分钟。
4.加入黑鲳鱼再让它滚一下，才加入秋葵，阿参水及盐巴。
5.准备砂煲，慢慢的将咖喱鲳鱼及其他材料倒入砂煲里。
6.将砂煲再次放在炉上让咖喱鲳鱼滚熟，就可趁热享用。
*喜欢较浓郁的口味可加入少许椰浆
*特别喜欢用这本地老牌子来煮鱼类海鲜，咖喱味特别的香~
1.将以上*的材料用搅拌机搅烂。
2.热油，炒香搅烂的材料，加入辣椒糊和咖喱粉炒至出油。
3.拌入适量的水，待滚后加入包菜， 长豆，让它滚3-5分钟。
4.加入黑鲳鱼再让它滚一下，才加入秋葵，阿参水及盐巴。
5.准备砂煲，慢慢的将咖喱鲳鱼及其他材料倒入砂煲里。
6.将砂煲再次放在炉上让咖喱鲳鱼滚熟，就可趁热享用。
*喜欢较浓郁的口味可加入少许椰浆
*特别喜欢用这本地老牌子来煮鱼类海鲜，咖喱味特别的香~
Claypot Black Pomfret Fish Curry
Ingredients:
1 black pomfret fish，cleaned, washed & drained
*3-4 shallots
*2 inches ginger
*2 cloves garlic
*2 lemon grass
2 big pieces cabbages，washed & cut into pieces
2 snake long beans, cut into sections
10 okra，cut half
1 tablespoon chilli boh
2 tablespoon curry powder ( I use fisherman local brand)
1 teaspoon tamarind paste（add in 2 tablespoon water）
water to add
Ingredients:
1 black pomfret fish，cleaned, washed & drained
*3-4 shallots
*2 inches ginger
*2 cloves garlic
*2 lemon grass
2 big pieces cabbages，washed & cut into pieces
2 snake long beans, cut into sections
10 okra，cut half
1 tablespoon chilli boh
2 tablespoon curry powder ( I use fisherman local brand)
1 teaspoon tamarind paste（add in 2 tablespoon water）
water to add
seasoning:
pinch of salt
pinch of salt
Steps：
1.Blend the ingredients which marked with *.
2.Preheat the wok，saute blended ingredients until fragrant，add in chilli boh and curry powder and keep saute until the curry begins to darken but not burn.
3.Add in water，mixed well. Put in cabbages, long beans and bring it to boil around 3-5 minutes.
4.Add in black pomfret fish following with okra, tamarind juice and seasoning.
5.Transfer the curry into claypot and bring it to boil again until the fish and those vegetables well cooked. Ready to served in hot with white rice.
*If you love thicken curry gravy, you can add in coconut milk.
1.Blend the ingredients which marked with *.
2.Preheat the wok，saute blended ingredients until fragrant，add in chilli boh and curry powder and keep saute until the curry begins to darken but not burn.
3.Add in water，mixed well. Put in cabbages, long beans and bring it to boil around 3-5 minutes.
4.Add in black pomfret fish following with okra, tamarind juice and seasoning.
5.Transfer the curry into claypot and bring it to boil again until the fish and those vegetables well cooked. Ready to served in hot with white rice.
*If you love thicken curry gravy, you can add in coconut milk.
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