Curry Soup with Angler Fish and Okra
Ingredients
- Ingredients
- 8 small Okra
- 1 small Eggplant
- 2 potatoes (cooked the day before)
- 2 Tomatoes
- 2 chili peppers
- 2 Tbsps yellow Curry paste (from an asian supermarket)
- 100 milliliters Vegetable broth
- 400 milliliters Coconut cream
- 600 grams Monkfish
- 4 Tbsps Peanut oil
- 2 Tbsps soy sauce (light)
- 1 Tbsp Fish sauce
Preparation steps
Rinse eggplant, cut into bite-size pieces, sprinkle with salt and set aside. Blanch tomatoes in a pot of boiling water, peel, cut in half, remove seeds and cut into wedges. Rinse okra and cut in half lengthwise. Peel potatoes and cut into bite-size cubes. Cut fish cut into large cubes.
Rinse eggplant under running water, pat dry and fry in a pan with 1 tablespoon oil, add some coconut milk, cover and simmer for 5-8 minutes. Then fry okra briefly. Meanwhile, heat 1 tablespoon oil in another pan, stir in curry paste, finally, add broth, diced potato and tomato slices and cook for another 3-5 minutes. Add fish, mix and cook for another 3-5 minutes. Deglaze the pan with remaining coconut milk, add eggplant and okra. Mix everything gently and season with soy and fish sauce. Rinse chile peppers, cut in half lengthwise, remove seends and cut into rings. Serve curry in warmed bowls and garnish as desired with chile peppers.
