Fish & Celery Curry ( Pa Pad Porng Kar Ree )

fish-celery-curry.jpg

A dish of fried fish on a bed of curried celery greens. This should be eaten as a side dish to rice. Notice I softened the curry with evaporated milk, you can also use coconut milk, but for this fish dish the creaminess of evaporated milk works better.

Ingredients
3-4 White Fish Steaks (I used Hake).
1 Teaspoons Curry Powder
2 Tablespoons Evaporated Milk
2 Tablespoons Oil
1 Egg
1/3 Teaspoon White Pepper
2 Tablespoons Chopped Onion
30 gms Chopped Celery
3 Garlic Cloves
4 Tablespoons Light Soy Sauce
1 Teaspoons Sugar

Preparation
1. Deep fry the fish in hot oil until it is golden and brown. Then drain on kitchen paper.
2. Pound or chop the garlic, fry the garlic and chopped onion in a frying pan for a few seconds.
3. Add the curry powder, and egg. Stir the egg to break it up and mix it with the other ingredients.
4. All all the other ingredients and stir fry for a few seconds.

Serve with
Thai Fragrant Rice

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