Dive into a culinary adventure with this authentic Catfish Curry recipe, infused with the unique aromatic punch of Cha-Plu leaves. This vibrant dish, a staple in many Southeast Asian cuisines, offers a delightful balance of creamy coconut milk, spicy chilies, and the subtly earthy flavor of the Cha-Plu leaves, which impart a distinct fragrance and slightly bitter note that perfectly complements the richness of the catfish. Forget bland, boring fish dishes; this curry is a flavour explosion that will tantalize your taste buds and leave you craving more.
The succulent catfish fillets are cooked to perfection in a fragrant blend of spices, creating a tender and flavorful experience unlike any other. This recipe isn't just about deliciousness; it's about a journey through the enticing world of Southeast Asian cooking. Ready to embark on this culinary expedition? Let's delve into the step-by-step instructions to create your own unforgettable Catfish Curry with Cha-Plu leaves.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Curry paste
- Catfish: 500 grams
- Cha-Plu leaves: 40-50 leaves
- Coconut cream: 200-250 ml
- Coconut milk: 250 ml
- Fish sauce
- Sugar
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash and cut the catfish into pieces.
- Wash and cut the Cha-Plu leaves into strips.
Step 2. Cook the Catfish in Coconut Curry
- Mix curry paste with coconut milk until well combined.
- In a pot, heat coconut milk on medium heat until it separates.
- Add the catfish to the simmering coconut milk.
- Season with fish sauce and sugar once the fish is cooked.
Step 3. Add Cha-Plu Leaves and Finish
- Add Cha-Plu leaves to the boiling curry.
- Stir gently and cook until the leaves are tender.
Step 4. Serve
- Turn off the heat and serve.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use only 250ml of coconut milk to avoid an oily curry.
- Wait for the fish to be fully cooked before adding seasoning to enhance the flavor and avoid a fishy smell.
- Cha-Plu leaves cook quickly, stir 2-3 times until tender.
Nutrition
- N/A
FAQs
1. What are Cha-Plu leaves and where can I find them?
Cha-Plu leaves (also known as Vietnamese coriander) have a unique, slightly bitter and citrusy flavor. You can usually find them at Asian grocery stores or online.
2. Can I substitute the catfish with another type of fish?
Yes, firm white fish like cod, snapper, or basa will work well. Adjust cooking time as needed depending on the fish's thickness.
3. How can I make this curry less spicy?
Reduce the amount of chili peppers or use milder chilies like poblanos. You can also add a splash of coconut milk to mellow the heat.
This Catfish Curry with Cha-Plu leaves is a delicious and rewarding dish to prepare, perfect for impressing friends and family or simply enjoying a flavorful meal at home. The unique combination of spices and the fragrant Cha-Plu leaves creates a truly unforgettable culinary experience. So gather your ingredients and embark on this flavorful adventure – you won't be disappointed!