sa wa de mix

天氣又涼了   真的很奇怪
不過就感覺很舒服清爽
就是這種天氣   又勾起我想食一些暖胃的餸菜

本來沒有idea, 上網遊網時看到下面的泰式咖哩魚很吸引,於是又試下囉~
之但係我改了一些材料和份量, 所以我想都不太泰式了.
有時真的要套用一句, "管它的....最緊要覺得好吃就是喇!", 對嗎?

除了煮咖哩外, 我還跟blog友阿銀的食譜弄了個lemon tart, 因為未試到,遲陣子再post啦~


材料:( 資料來源自http://thaifood.about.com/od/thaiseafoodrecipes/r/easyfishcurry.htm   ,不過我更改了我的份量)

• 3-4picese of fish fillets, sliced
  
• handful of fresh mushrooms, sliced (沒有用)
  
• 1 red pepper, de-seeded and diced (沒有用,,不過加了芋頭粒, 我先用熱水泡熟備用)
• 1 medium tomato, cut into small pieces (沒有用)
• handful of fresh basil
• handful of fresh coriander (沒有用)
  
• fresh lime or lemon wedges for garnish
• optional: 2-3 kaffir lime leaves, left whole 
  

• THAI CURRY SAUCE:
• 1/2 cup fresh coriander stems and leaves, chopped
• 1 can good-quality coconut milk
• 4 green onions, sliced (沒有用,改了用2個 onions)
  
• 1 thumb-size piece galangal or ginger, grated
• 4 cloves garlic (我仲加了2粒shallots)
  
• 2 Tbsp. fish sauce
  
• 1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 2 tsp. brown sugar (or more to taste)
• 1/2 tsp. turmeric
• 1 tsp. shrimp paste
• 1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce(我仲加了半個青檸茸)

做法:

1. Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
2. Pour the sauce into a wok (or large frying pan) and place over
   medium to high heat. If you have kaffir lime leaves, add them too.
   Bring to a boil.
3. Add fish, mushrooms, and red pepper. Stir well. Reduce heat to
   medium-high, or until it is simmering nicely. Cover and cook 6-8
   minutes.
4. Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
5. Do a taste test for salt and sweetness, adding more fish sauce
   (instead of salt) until salty enough. If too sour for your taste, add a
   little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or
   lemon) juice.
6. Slide the fish with curry sauce and vegetables onto a serving
   platter or into a serving bowl. Sprinkle with fresh basil and
   coriander. Garnish with lime or lemon wedges and serve hot with rice.