Enjoy curry in a healthy and easy way with Carnation Evap’s Thai Fish Curry.

Mama Chat (my son’s nanny) cooked a new dish for us today. Through the years, her passion for cooking never lost its spark in the kitchen. During weekdays she would watch Katok sa Cusina (before Face to Face) at TV 5. She mentioned this fish curry from the tv program and I copied its recipe from Carnation’s Cook at Home website. 

Everybody in the house loved it, even my little sister. Using dory & evaporated milk instead of the traditional beef/chicken and coconut milk makes this dish even healthier; you won’t worry about eating too much.

Thai Fish Curry with Carnation Evap

Ingredients:

• 1/2 kilo fish fillet (dory or labahita)
• 1 large potato (washed and diced)
• 1 large white or red onion (quartered)
• 4 cloves garlic (crushed)
• 1 tbsp patis
• 2-3 tbsp curry powder (adjust to taste)
• 1 cup water
• 1 cup Carnation Evap
• 1 red bell pepper
• 1 tbsp grated ginger
• 1 bundle cilantro (chopped)
• 1 celery stalk (washed and chopped)
• 1 dayap
• vegetable oil
• salt
• pepper

Procedure:

1. In a large non-stick skillet, pan fry potatoes in a vegetable oil. Drain excess oil in paper towel and set aside.
2. Pan fry fish until it slightly turns opaque.
3. Add onion and garlic. Saute for 2-3 minutes.
4. Mix fish sauce, grated ginger, chopped cilantro curry powder and squeeze half of dayap juice. Season with salt and pepper. Pour the mixture over your pan. Stir for another minute.
5. Add water, cover and bring to a simmer.
6. Add the rest of the veggies. Cook for another minute.
7. Add Carnation Evap. Turn off the heat and keep stirring.
8. Serve in a nice bowl. Garnish with a cilantro stalk.

Frozen Cream Dory fillet can be bought in supermarkets. A half kilo (4 large fillet pieces) costs Php 150. You may use coriander or wansoy as an alternative for cilantro. Also, be careful putting in too much curry powder. The heat factor must be mild if you have kids in the house.

Published: 2011-06-28 19:48:47