Learn how to make Rohu Kalia also known as Fish Kalia with Chef Varun Inamdar on Get Curried.. Rohu Kalia is a famous Bengali cuisine. It is a traditional age-old Bengali style fish curry which is known for its Luscious and Rich taste and it goes well with Plain Steamed Rice.. Ingredients: (Serves 2). 4 tbsp Emami Healthy & Tasty Kachchi Ghani mustard oil. Rohu Fish (5 pieces). Salt. 2 tsp Turmeric powder. 2 Bay Leaf. 2 Dried red chilies. 2 Green Chillies. 4 tbsp Onion, Ginger & Garlic paste. 3-4 Green cardamoms. 2 Cloves. 1 inch Cinnamon Stick. 1 tsp Royal Cumin seeds. 4 tbsp Tomato puree. 1 tbsp Coriander seeds powder. 1 tsp Red chilli powder. 1 tsp Cumin powder. 1 tsp Sugar. 2 tbsp Curd. 1/2 cup Water. Method: 1. Take Emami Healthy & Tasty Kachchi Ghani Mustard Oil in a pan and heat it on a high flame. 2. While the oil is heating, take fish in a large bowl and marinate it with salt & turmeric powder. 3. Release the pieces of fish in the hot Emami Healthy & Tasty Kachchi Ghani Mustard Oil and let it fry. 4. Once the fish is fried, remove it and put it on a plate. 5. Now in the same oil add bay leaf, dry red chillies, green chillies, and onion ginger, garlic paste. 6. Saute the mixture on a high flame till the oil begins to release the sides of the pan. 7. Now add green cardamoms, cloves, cinnamon stick, royal cumin seeds and when the onions from the paste turn golden brown add tomato puree to it and saute it well.. 8. Start adding the powder spices Coriander seeds powder, turmeric powder, red chilli powder, cumin powder along with sugar and curd. 9. Now, add salt accordingly with water and mix it well. 10. Finally, add fried fish in the pan and let it cook on a high flame for around 5-7 minutes or till the fish is cooked well. #EmamiHealthyAndTasty #RohuKalia #GetCurried. Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried. Download the Get Curried App by clicking on this link:http://bit.ly/GetCurriedVegNonVegRecipes_And. Credits: Host: Varun Inamdar. Director: Chirag Mehta. Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Abhishek Deshmukh, Shirin Shinde. Editor: Ravi Varma. Copyrights: Rajshri Entertainment Pvt Ltd. https://www.facebook.com/GetCurried. https://plus.google.com/+getcurried. https://twitter.com/Get_Curried. https://instagram.com/getcurried
Tune in to my weekly #StayHome and cook along #WithMe live stream on Friday at 18:15 BST and check out my other cook-along videos ➤ https://bit.ly/HariCookWithMe. White fish in a spicy coconut sauce that’s simple, light and creamy yet bursting with the coastal flavours of Southern India.. See More At http://hari.is/1rKxVtJ. Subscribe to my channel here: http://hari.is/1O8ksnX. For more great recipes check out my website: http://www.harighotra.co.uk/. Follow me: on http://instagram.com/harighotra. on https://www.facebook.com/hari.ghotra. on https://twitter.com/HariGhotra. This is an amazingly simple sauce to create. The flavours are complex and powerful and it tastes like you’ve spent hours marinading, reducing and perfecting the flavour of the dish. But you haven’t. In reality, this is quick an easy to cook and you can keep it simple or turn it into a full-on seafood feast with the addition or prawns, mussels, squid whatever takes your fancy.. The southern flavours of fresh red chilli and coconut gives this an exotic, moorish quality and I can assure you, it will be one that you cook over and over again.. Ingredients. 400g white fish loin, cut into large chunks. 1 tbsp oil. 1 tbsp butter. 1 heaped tsp cumin seeds. 2 medium onions, blended in a food processor to a grated consistency. 200g /½ tin plum tomatoes. 1 tbsp salt. 1 tbsp turmeric. ½ tbsp chilli powder (optional). 2 to 3 green chillies, chopped. 200ml coconut cream. 1 tbsp garam masala. 1 handful fresh coriander, chopped. Method. Heat oil and butter in a pan and add cumin seeds. When sizzling and aromatic add the onions and fry until they are a golden colour.. Add the tomatoes, salt, turmeric, chilli powder and fresh chillies. Stir together and leave to cook so the tomatoes break down and you are left with a thick paste.. Pour in the coconut cream and cook gently for a few minutes so the flavours combine.. Add the fish and stir to coat with the sauce.. Reduce the heat to the lowest setting and place the lid half on the pan and leave to cook for about 5-10 minutes until cooked.. Taste the sauce and adjust seasoning if required.. Remove from heat and add garam masala and throw in the fresh coriander to serve.
Chinese Special Fish Curry Recipe (Chinese Style Cooking Recipe). Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.. Ingredients: 400g cod fillet and 400g Monkfish. 3 red chillies. 2 shallots. 1 Tbsp fish sauce. Half lime. 1 leek. 1 celery stick. Small pinch of saffron. 1 Tsp turmeric powder. 1 Tsp coriander. 1 spring onion. 2 Tbsp curry powder. 1 Tbsp sugar. 1cm Galangal. 1 Lemon Grass. 2 Cloves Garlic. 1 Tbsp Tomato Puree. 450ml Coconut Milk. Small Bunch Coriander. Method: 1. Slice the celery & leek into thin slices. 2. Slice the galangal. 3. Chop the spring onion. 4. Chop the chillies & garlic. 5. Slice the shallots thinly. 6. Slice lemongrass into quarters. 7. Roughly chop the coriander. 8. Cut fish into 1-inch chunks. 9. Heat 2 Tbsp of oil in a wok. 10. Add the celery & leek, fry for 2 minutes until soft. 11. Add garlic, chillies & shallots, fry for a minute. 12. Add tomato puree, fry for a minute. 13. Add ground coriander, curry powder & turmeric powder, fry for few seconds. 14. Add 750ml of boiling water. 15. Add galangal, lemongrass, the saffron & fish sauce, simmer for 10 minutes on medium heat. 16. Add coconut milk & sugar, simmer for 5 minutes. 17. Add the fish, then add coriander & spring onion, leave small amount for garnish. 18. Simmer for 5 minutes until fish is cooked. 19. Squeeze the lime juice over, then gently stir. 20. Transfer into a bowl garnish with the remaining spring onion & coriander. If you would like my latest recipes, you can subscribe, its free, and you’ll be kept up-to-date with all my Asian dishes: http://www.youtube.com/c/XiaosKitchenAsianCooking. This video was produced by Harris Video Productions:. https://www.youtube.com/channel/UCk1oiWLTkegmFYDqlb0zH1A. Graphics: https://www.pond5.com/. Thank you for watching. For more of my Asian recipes please click below: http://www.youtube.com/c/XiaosKitchenAsianCooking. More of my recipes: Asian Meat Recipes: Asian Beef Recipes: https://www.youtube.com/watch?v=huwurXZdLK4&list=PL4Er2BGyNaLi295V2BrQ9QGidr2_1mLGU. Asian Chicken Recipes: https://www.youtube.com/watch?v=azy_U2YVb1k&list=PL4Er2BGyNaLhs2XPl8mOdbX-_QrG04uNc. Asian Lamb Recipes: https://www.youtube.com/watch?v=FfoGRpiSHZQ&list=PL4Er2BGyNaLj1MILonwdt9Yw8A_og_zS8. Asian Pork Recipes: https://www.youtube.com/watch?v=az8a8nuwbzw&list=PL4Er2BGyNaLiQ2tcb4gwK5HXHYtudbXv0. Asian Healthy Recipes: Asian Seafood Recipes: https://www.youtube.com/watch?v=rHMHAPeeEe0&list=PL4Er2BGyNaLhzJqCgPZN6br7u6MCw7rx Asian Vegetarian Recipes: https://www.youtube.com/watch?v=BJ0-fEt2ky8&list=PL4Er2BGyNaLjv3tvOj_EfMlpjIgGsxmmp. Asian Soups & Salads Recipes: https://www.youtube.com/watch?v=21jmzLy_GBw&list=PL4Er2BGyNaLhxgpwq2Y71LCUWYeaqWr29. Asian Rice & Noodles Recipes: https://www.youtube.com/watch?v=uamJTH5HKNk&list=PL4Er2BGyNaLgWU6fXpEeqIZacU5hg7xJf. Asian Tasty Recipes: Asian Stir-Fry Recipes: https://www.youtube.com/watch?v=mq4I5_AVAcs&list=PL4Er2BGyNaLjVxvESKkBtqtK-2OrdxHN4. Asian Curry Recipes: https://www.youtube.com/watch?v=aySDYw8uKio&list=PL4Er2BGyNaLim9C7C33vCglQnewHtKJfO. Asian Spicy Recipes: https://www.youtube.com/watch?v=XEQuZUt87Zc&list=PL4Er2BGyNaLg_MlDZXE_PM-ydNFCFflb2. Asian Stews & Hot Pot Recipes: https://www.youtube.com/watch?v=WGcU2UI9Igs&list=PL4Er2BGyNaLjqvDABO1FZ6FsCqELMbzJ2. Asian Tofu Recipes: https://www.youtube.com/watch?v=HgdE9oA7aMs&list=PL4Er2BGyNaLg-AjzRl5iSe4vmioS9mJ4. . Asian Party Recipes: Asian Finger Buffet Recipes: https://www.youtube.com/watch?v=aQ2wjXAg-zs&list=PL4Er2BGyNaLhB9gt7p6bkevRd18auIRbs. Asian Skewers & Snack Recipes: https://www.youtube.com/watch?v=gyLs7nM3W3k&list=PL4Er2BGyNaLiGSnpBeaHqUJI1AImpvCvw. Asian Dumplings & Pancake Recipes: https://www.youtube.com/watch?v=tmhD7Xlgqb4&list=PL4Er2BGyNaLjPo8QqsaM7uS4-2nIuv68S. Recipes From Around Asia: Mongolian Recipes: https://www.youtube.com/watch?v=huwurXZdLK4&list=PL4Er2BGyNaLiTKxJ0jsfimY2XlwAkV8cA. Sichuan Recipes: https://www.youtube.com/watch?v=4uG1A4Nv1y8&list=PL4Er2BGyNaLhI1kOsWFfDbiiliHkA13mo. Thai Recipes: https://www.youtube.com/watch?v=cdlAo5yInsA&list=PL4Er2BGyNaLgvm80EJZBEaIRAdZkUMhBV. Singapore Recipes: https://www.youtube.com/watch?v=1Qgfbz8PNd4&list=PL4Er2BGyNaLhO2-kT6JOsouWcgxXhSLj
Perfect for making healthy and satisfying meals for your family and friends, just add this Progress wok to your cookware collection.. The wok has an efficient non-stick coating for minimal mess when you serve up your food, plus it will retain extra flavour as it cooks.. Made from brilliantly durable forged aluminium, the wok also has a clear tempered glass lid for less effort and added safety.. Measuring at 28 x 28 x 8 cm, the wok is a very convenient size and has an induction base which is suitable to use on most hob types.. Keeping the wok clean is incredibly easy all it needs is a quick wipe with soapy water and it will maintain its brilliant quality.
Our most cute baby kid Sneyha cooked Hilsa/Elish curry for others children of village.. Sneyha is the most common girl in our channel and most video comments about her. Most viewer want to see her more in the video. So we arrange baby picnic by village children.. This time she cooked by herself and serve to others kids. Hope you enjoy the video.
In today’s episode of Wok Wednesday, Jeremy shows us how to make an Indonesian yellow curry with turkey! A simple curry, packed with flavour perfect for a rainy day! Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.. To find the recipe for this dish, click the link below! http://bit.ly/2TymixD Join our Youtube Membership: https://bit.ly/sowmembers. Simple and Delicious Indonesian Yellow Curry Recipe! Visit our shop for woks, cleavers, bao kits and stir fry kits! UK delivery: http://bit.ly/2Ub0V1O. Amazon Shop Germany: https://amzn.to/2RrGI8Z. France: https://amzn.to/2rkCZj3. Spain: https://amzn.to/2LtSsnP. Italy: https://amzn.to/2LvXXSO. Become a wokstar, join one of our classes! http://bit.ly/2rqw3Pv. Find other recipes here! http://bit.ly/2g5K0ib. Find us on social media: Twitter: http://bit.ly/2EhAj9u. Instagram: http://bit.ly/2SFxDeN. Facebook: http://bit.ly/2SScpd1. Got a question or inquiry?. E-mail us at: [email protected]
In today’s episode of Wok Wednesday, Jeremy shows us how to make a street food classic: Hong Kong style fish balls! And as an added bonus, we show you guys how to make the curry sauce you’ve all been asking for! Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.. To find the recipe for this dish, click the link below! http://bit.ly/2NtyTiK Join our Youtube Membership: https://bit.ly/sowmembers. Hong Kong Style Fish Balls in Chinese Curry Sauce! | Wok Wednesdays Visit our shop for woks, cleavers, bao kits and stir fry kits! UK delivery: http://bit.ly/2Ub0V1O. Amazon Shop Germany: https://amzn.to/2RrGI8Z. France: https://amzn.to/2rkCZj3. Spain: https://amzn.to/2LtSsnP. Italy: https://amzn.to/2LvXXSO. Become a wokstar, join one of our classes! http://bit.ly/2rqw3Pv. Find other recipes here! http://bit.ly/2g5K0ib. Find us on social media: Twitter: http://bit.ly/2EhAj9u. Instagram: http://bit.ly/2SFxDeN. Facebook: http://bit.ly/2SScpd1. Got a question or inquiry?. E-mail us at: [email protected]
Bring the wok with the sauce to the boil, drop in the fish and prawns along with the salt and tomatoes. When it comes to a simmer take it off the heat, give it a good stir and add the lime juice. Method Dip your onion rings into the marinade and then place in the Wok. Cover and allow the onions to cook for 10 minutes, Add fish pieces and marinade, followed by chopped tomatoes.
Cover and simmer 20-25 minutes. Once the fish is cooked through, add coconut milk and remove Wok from the COBB. Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes optional vegetables for a healthy one-pot dish.
If you like, you can also add shrimp or other seafood to the pot or wok. Like most curries, this fish curry makes for excellent leftovers or hot lunches to take to work. Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste. Mix all of them properly. Allow to.
Heat the oil in a cooking wok. Add mustard seeds and let it splutter. Then, add the onion and sauté it until it starts to turn light brown. Now add garlic cloves and curry leaves.
Please watch: “How to make Mayonnaise ( 3 METHODS ) Perfect Homemade Mayo” https://www.youtube.com/watch?v=nHHrGTUtm_Q -Simple yet Delicious fish curr. DIRECTIONS. Cut the fish into large pieces. Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water. Place cut shallots, onion, garlic, ginger, and turmeric in a food processor, add 2 tbsps of oil to grease the blades, and blend until you get a fairly smooth paste.
Add curry powder and chilli paste (add between 3 to 5 tbsps, depending on how spicy you like it) and. This simple curry is a family favourite at our house, and is a great dish to cook if your own family is a little apprehensive about fish. Choose a mild fish, and the bold flavours of the curry, combined with the creaminess of the coconut milk, are bound to win over even the most skeptical eaters. Move the vegetables over the sides of the wok, and add into the center the hake and trout fillets, followed by the scallops and mussels, and stir-fry for 1 minute. Pour in the coconut milk and fish sauce, and add in the lemongrass.
Cook for 5 minutes, then.
List of related literature:
Heat ghee in a kadhai/wok, add cumin and stir over medium heat until it begins to pop, add onions, sauté until light golden, add the ginger and garlic pastes, bhunno/stir-fry until the moisture evaporates.
To prepare the meal, the fish is covered in a thick coconut sauce seasoned with fish sauce, palm sugar, eggs and a curry paste known as kroeung, made up of fresh chilli, galangal, turmeric, kaffir lime, garlic and lemongrass.
Tarka: The Technique of Frying Whole Spices in Hot Oil In China, cut green onions are dropped into a little hot oil and the combination is dribbled over a freshly steamed fish.
Brown the onions in the ghee in a large frying pan, add the ground ginger, ground garlic, chilli powder, chopped mint, chopped green coriander and salt to taste.
Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.
I just made this and it is OUTSTANDING! I used king prawns and yellow fin tuna, I wish I could post a pic on here, it was delicious, could possibly replace sesame chicken as the family favourite ��
From this we can see that you know nothing of Indonesian curry. It’s insulting really to us Indonesian. If you cook it this way and tasted it, please note that this dish is not Indonesian.
I just made this curry and it’s so good I’m amazed. I got a bunch of fresh fish balls from the store instead of making them from scratch and I used three birds eye chillies split down the middle instead of the bigger ones and the spicy kick with the fish flavor is perfect �� will definitely be making again and trying more of your recipes as well!
Those balls look awfully big. Appeal is a consideration when it comes to cooking…aesthetics. …Although it looks appetizing unlike some look that look like d_ _ g. Encouraging…
Made this for a second time as good and quick as the first time. Thanks again! BTW to reduce fat intake in this dish whats the advice: yogurt with dried coconut flakes instead of coconut cream or some almondor nu-based gravy? Thanks!
I’m down with your paste, but turkey? I’ve never heard of using turkey as a protein for curry. I would have thought something a bit fattier like chicken thighs would be better?
Hi there as indonesian myself, we do not use tomato juice in our curry, mostly tons of chilli but heay it looks really tasty! Thank you for making our food
I made it this evening and the curry sauce is gorgeous. I used turkey breast and they turn out a bit dry. Would fillet of beef or pork work with this recipe?
I absolutely love that you use every drop of every ingredient. I drives me crazy when somes chef’s on there videos don’t because in a restaurant I would never waste anything. Thank you
Hi Jeremy! I really like your channel and it helped me greatly to advance my Asian cooking skills. However, I have to say that in this video it was truly painful to see you cook with those “plastic” tomatoes. You can do better. Thank you for the great work.
OMG, this looks amazing yet being a true ‘Brit’ I do find cooking fish a challenge unless it is under batter:) I will definitely have a go with this Hari, thank you xxx
I think this is a School of Wok version of Indonesia Chicken Curry. Thank you very much for introducing it. But if I may I would like to add some of spices to the recipe, you will need galangal maybe the size of your thumb(a must), 1 tbsp corriander seed(it’s a must for flavour profile), dont chop and mix the lemongrass with other spices, you only need to smash them, and put it in the curry, about 2 cm of cinnamon stick, cut the coconut milk only use half of it just add water or chicken stock for liquid, dont brown the meat/chicken just cook it halfway when you saute the spices after the spices really fragrant, use shallot instead of onion(a must), use 1 candle nut(optional), you can add a teaspoon cumin/carraway seeds(optional), add one thai cardamom seeds(optional), add one turmeric leaves(optional), don’t use any lemon if you want sour flavour profile add asam kandis or a half teaspoon of vinnegar, don’t add any blended tomato. Crush all of the spices except cardamom, cinnamon, lemongrass, turmeric leaves(add it later when you saute) in mortar and pestle until it smooth.Add the coconut milk all at once cook it with medium flame by always mixing or else it will break. You can add potato for carb. There you go, you have a simple version of Indonesian Chicken Curry. I hope you can taste authentic indonesia yellow curry. If you want to make it more spicy just add a lot of birds eye chili. If you cook the chili for long enough time it will not as hot as it’s fresh. I hope you like it.
I love you videos.. Thank you for posting this recipe version of yours. But as Indonesian, if I may correct it little bit, we definitely use coriander seed and cumin in the spices, some time folks adding small stick of cinnamon into it. The veg never been cabbage, but potato and carrot if we wish.. but overall Thank you for bring it up ������
the camera man dont know.where to.focus..evrytime the chef talks he transfer to the face.thats very distracting.when all you want is to look at the food.tsk��
Love it,just cooked a prawn dish using sauces and spices I’ve seen you use it was great,i would never have been able to do it if not for your channel I love what you do don’t stop ����
I’ve been craving for this recipe for quite some time now but I just didn’t know how to make the sauce.I used to live in Hongkong and this was my fave street food. Thank you for sharing.
Join our YouTube Membership Plan! https://bit.ly/sowmembers Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
I love what we call here in fiji Surwa, but now this is absolute perfect for me as a Pesco Vegetarian, very rare quarterly than I take fish with my Vegetarian dish
Khub bhalo! �� We also make it every now and then. But generally, we make a thinner version with potato (rui macher jhol). Even cauliflower is used in winter for a delicate light broth! We want more of fish recipes from you. �� #bong #fish #toogood #succulent
Pity about the obtrusive and frankly painful to watch advertizing. It distracts from the recipe. Would have been enough to just have the items on the table in a way one can read the labels.
My friend is a Chinese chef. He floats one or two small red Thai chili peppers on top of Spicy dishes, as a garnish. It looks great and hints at the fact that the dish is spicy. The finishing touches make all the difference. It’s little things like this that really impress people and start conversations.
This is not way to cook Bengali fish they never used garam masala and curd moreover they use mustard seed paste along with huge quantity of coriander powder to cook same quantity of fish. If you want to learn contact my mother. She cooks very delicious food.
Varunji…Your command over English is wonderful… As your command on culinary art…This dish is fantastic…..Last question… Are you a Maharashtrian?
Tried this on Sunday. Used a Pacific ocean perch or Roodbaars. Came out really good! The recipe is just perfect! Thanks for sharing!
I just made this and it is OUTSTANDING! I used king prawns and yellow fin tuna, I wish I could post a pic on here, it was delicious, could possibly replace sesame chicken as the family favourite ��
From this we can see that you know nothing of Indonesian curry. It’s insulting really to us Indonesian. If you cook it this way and tasted it, please note that this dish is not Indonesian.
I just made this curry and it’s so good I’m amazed. I got a bunch of fresh fish balls from the store instead of making them from scratch and I used three birds eye chillies split down the middle instead of the bigger ones and the spicy kick with the fish flavor is perfect �� will definitely be making again and trying more of your recipes as well!
Those balls look awfully big.
Appeal is a consideration when it comes to cooking…aesthetics.
…Although it looks appetizing unlike some look that look like d_ _ g.
Encouraging…
Made this for a second time as good and quick as the first time. Thanks again! BTW to reduce fat intake in this dish whats the advice: yogurt with dried coconut flakes instead of coconut cream or some almondor nu-based gravy? Thanks!
Khub misti and sundor hyeche.love your recipes and cooking Varun sir..Thank you for sharing beautiful and authentic macher kalia..
I’m down with your paste, but turkey? I’ve never heard of using turkey as a protein for curry. I would have thought something a bit fattier like chicken thighs would be better?
Hi there as indonesian myself, we do not use tomato juice in our curry, mostly tons of chilli but heay it looks really tasty! Thank you for making our food
I love curry. I live in Trinidad and Tobago, in the Caribbean. Our curry is made differently as well. Maybe you can try your own take on it one day.
I made it this evening and the curry sauce is gorgeous. I used turkey breast and they turn out a bit dry. Would fillet of beef or pork work with this recipe?
I wonder? If you used Conch instead of Turkey? What a totally different dish! I will post a vid on your FB page,and see what you think?:-)
I absolutely love that you use every drop of every ingredient. I drives me crazy when somes chef’s on there videos don’t because in a restaurant I would never waste anything. Thank you
You’re the best. I could eat curry every day. The food street is still one of my best experiences in Hong Kong. Love that city!!:-)
Hi Jeremy! I really like your channel and it helped me greatly to advance my Asian cooking skills. However, I have to say that in this video it was truly painful to see you cook with those “plastic” tomatoes. You can do better. Thank you for the great work.
OMG, this looks amazing yet being a true ‘Brit’ I do find cooking fish a challenge unless it is under batter:) I will definitely have a go with this Hari, thank you xxx
I think this is a School of Wok version of Indonesia Chicken Curry. Thank you very much for introducing it. But if I may I would like to add some of spices to the recipe, you will need galangal maybe the size of your thumb(a must), 1 tbsp corriander seed(it’s a must for flavour profile), dont chop and mix the lemongrass with other spices, you only need to smash them, and put it in the curry, about 2 cm of cinnamon stick, cut the coconut milk only use half of it just add water or chicken stock for liquid, dont brown the meat/chicken just cook it halfway when you saute the spices after the spices really fragrant, use shallot instead of onion(a must), use 1 candle nut(optional), you can add a teaspoon cumin/carraway seeds(optional), add one thai cardamom seeds(optional), add one turmeric leaves(optional), don’t use any lemon if you want sour flavour profile add asam kandis or a half teaspoon of vinnegar, don’t add any blended tomato. Crush all of the spices except cardamom, cinnamon, lemongrass, turmeric leaves(add it later when you saute) in mortar and pestle until it smooth.Add the coconut milk all at once cook it with medium flame by always mixing or else it will break. You can add potato for carb. There you go, you have a simple version of Indonesian Chicken Curry. I hope you can taste authentic indonesia yellow curry. If you want to make it more spicy just add a lot of birds eye chili. If you cook the chili for long enough time it will not as hot as it’s fresh. I hope you like it.
I love you videos.. Thank you for posting this recipe version of yours. But as Indonesian, if I may correct it little bit, we definitely use coriander seed and cumin in the spices, some time folks adding small stick of cinnamon into it. The veg never been cabbage, but potato and carrot if we wish.. but overall Thank you for bring it up ������
the camera man dont know.where to.focus..evrytime the chef talks he transfer to the face.thats very distracting.when all you want is to look at the food.tsk��
I’m a bit limited in my dorm room, but I firmly intend to recreate this in my rice cooker. This video has fueled my determination.
Love it,just cooked a prawn dish using sauces and spices I’ve seen you use it was great,i would never have been able to do it if not for your channel I love what you do don’t stop ����
I’ve been craving for this recipe for quite some time now but I just didn’t know how to make the sauce.I used to live in Hongkong and this was my fave street food. Thank you for sharing.
Join our YouTube Membership Plan! https://bit.ly/sowmembers
Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
Where I’m from in he Caribbean..we don’t use tomatoes in our curry…and instead of cabbage we would use potatoes or chick peas…
I love what we call here in fiji Surwa, but now this is absolute perfect for me as a Pesco Vegetarian, very rare quarterly than I take fish with my Vegetarian dish
Khub bhalo! ��
We also make it every now and then. But generally, we make a thinner version with potato (rui macher jhol). Even cauliflower is used in winter for a delicate light broth!
We want more of fish recipes from you. ��
#bong #fish #toogood #succulent
Pity about the obtrusive and frankly painful to watch advertizing. It distracts from the recipe. Would have been enough to just have the items on the table in a way one can read the labels.
My friend is a Chinese chef. He floats one or two small red Thai chili peppers on top of Spicy dishes, as a garnish. It looks great and hints at the fact that the dish is spicy.
The finishing touches make all the difference. It’s little things like this that really impress people and start conversations.
Jeremy, you are a natural in front of the camera…… I so look forward to seeing your videos. Please keep doing what you do. Excellent!!!
Awesome video Sir.
I have a recipe for tel koi on my channel, if you wish, please take a look at it ( https://youtu.be/Q4BxbSkQqak).
Can’t wait to make this Rohu curry. In one of your shows you mentioned about a particular pure ghee available in Kolkata.
Which was that? Thanks.
This is not way to cook Bengali fish they never used garam masala and curd moreover they use mustard seed paste along with huge quantity of coriander powder to cook same quantity of fish. If you want to learn contact my mother. She cooks very delicious food.