#with lemon. chilli. and kaffir lime leaves

[boyjoan]

attention!

[diabetesreversalprograminindia]

Thai Soup Recipe

This article is originally published on Freedom from Diabetes website, available here. Let's have Nutritious and tasty soup. Soup served at the beginning of a meal or a snack. This soup classified in to two types. 1 Texture thick soups and 2. Thin soups. Thai cuisine is very popular all over the world, especially Thai soups.

Is Thai soup good for your health?

This soup comes under one of the healthiest foods categories. Every ingredients from this soup, has immune-boosting power and numerous health benefits. Now the question is, Thai soup is good for diabetes? Yes!

According to a paper published in 2009 'Diabetes Metabolism Research Review' reported that coconut oil is rich in medium-chain triglycerides which can help diabetics manage blood sugar.

So Now the question is solved! All diabetics can enjoy it without worry. So lets try this recipe, FFD has innovate every recipe in their own way. Which is perfect for diabetes.

How to make Thai soup?

This soup made by all healthy items specifically galangal (Asian ginger)helpful in inflammation and pain, also a good antioxidant. Plus the goodness of coconut milk and lemongrass and kaffir lime. This recipe ingredients are Coconut milk –200 ml or 1 tetra pack, 1 litre water, Asian ginger 2piece cut into 6-8 pieces, Lemongrass stalks –6 pieces, 4-5 Chillies small, Kaffir lime leaves –6 to 8 pieces Lemon juice – 3 tbsp and salt.

Method:

Mix all ingredients except lemon juice. And heat it together. Boil this to get a good flavour of all the herbs. The Switch off the burner and add lemon juice.

The soup is ready!

If you want to learn more about this, please click here. Also please connect with me on my website, Facebook page, and YouTube if you want to stay in touch or give me any feedback!

[feast-of-plants]

Cheat’s Laksa

Nobody tell Malaysia what I’ve done, tonight’s recipe was in no way authentic. Instead it’s a great recipe to use after a busy day when you want a relatively fuss free dinner that’s far from boring.

I just used the veg we had with squash and tomato tossed in the oven, peppers and mangetout briefly sautéed.

DH comment: very nice, is there more?

Serves 4

INGREDIENTS

Sriracha tofu

400g block of extra firm tofu, pressed

1 tsp Tamari

1/2 tbsp sriracha

1 tsp toasted sesame oil

2 tbsp corn flour

Cheat’s Laksa Curry Paste

1 tsp lemongrass paste

1/2 tsp coriander seeds

1/2 tbsp ginger paste

2 garlic cloves, peeled

6 dried Kaffir lime leaves, chopped

2 tbsp vegan red curry paste

2 tsp oil

Water, as needed

Laksa

250ml vegetable stock

400ml coconut milk

250ml coconut cream (I just popped a tin of coconut milk, took the solids off the top and enough if the remaining coconut water to get to aprox a cup)

3 tbsp vegan fish sauce

1 1/2 tbsp lime juice

1/4 cup brown sugar

1/4 cup of roughly chopped coriander

200g rice noodles, prepared according to the pack instructions

To Serve

Veggies of your choice

Sliced chillies

Coriander leaves

Cube the tofu before tossing in the tamari, sriracha and toasted sesame oil. Leave to marinade for 15 minutes before tossing well in the corn flour. Fry off in a pan until crisped on all sides.

Blend together the curry paste ingredients, gradually adding water if needed, until smooth.

Place a large saucepan on a medium high heat with a little oil. Fry the onion until starting to soften then add the curry paste. Stirring constantly, fry off for a minute or two - or until fragrant. Add the stock, coconut milk, and coconut cream and stir well. Bring up to a simmer before adding the fish sauce, sugar, and lemon juice. Taste and adjust- adding more sugar, lemon or fish sauce as needed. Simmer on low for 15 minutes. Stir through the coriander at the last minute.

Serve with the curry poured over the noodles and a selection of toppings.

[foodtamira]

Tom yum kung | টম ইয়াম কুং রেসিপি।สูตรต้มยำกุ้ง

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Introduction :

"Dear Foodies today's recipe is Tom Yum Kung".Tom Yum Kung is one of the famous dishes of Thailand.It is famous in Thailand as well as the whole South East Asia.Tom Yum Kung These three words have three meanings.Tom refers to the boiling process, while yam means 'mixed',Kung means shrimp .It is a dish made with shrimp, which is loved by people of all ages. And it is not too difficult to make at home.So let's start without delay.

Ingredients Needed Step by Step Instructions:

- 300 gm peeled shrimp (heads on) - 100 gm mushrooms - 2 shallots - 2 lemongrass stalks - 4 - 5 galangal slices - 5 kaffir lime leaves - 3 cups chicken broth or stock - 2 tablespoons fish sauce - 1/2 cup evaporated milk - 1 tablespoon Thai chili paste - 3 tablespoons lime juice - 5 Thai chili peppers - salt :to taste - Small handful cilantro

Preparation:

- Peeled the prawns . - Cut the mushrooms into small pieces. - cut the lemongrass stalks. - Take out the lemon juice and put it in a bowl.

Cooking Method:

- First heat the wok and then pour in the chicken stock. - Heat the chicken stock over low heat. - When the chicken stock is slightly hot, add lemongrass ,shallots,Thai ginger slice. - When you see that the soup is starting to boil a little, then add the mushrooms. - Now after the mushrooms are cooked for 1 to 2 minutes add the shrimps. - This time the shrimps should be cooked well for 5 minutes, when you see that the color of the shrimps has become golden then add the other ingredients. - Shrimps are cooked very quickly so you add the rest of the ingredients like fish sauce, chili paste, evaporated milk, chilli pepper ,lime leaves to the soup. - Cook this time for 2 minutes. Finally, add salt and lemon juice. Stir a little and take it down in a bowl. - Now take milk and chili paste oil in a small bowl, mix well and pour it into the soup and stir a little. - You will see that the color of the soup looks delicious and creamy. So This time add cilantro leaves on the soup to garnish. - Now your dish is ready serve hot.

Cooking Time :

Cooking time for this recipe is 40 minutes.

Tips and Tricks:

Tom Yum Kung is one of the famous Thai soups. If this recipe is not done correctly, it will not taste well.So for better taste we have to follow some tips and tricks, they are.. - All the ingredients should be fresh. - You can use coconut milk,So it will make the taste better. - Use Shrimp . - Make sure that the shrimps are cooked well. - It goes well with sticky rice and Noodles. - Serve this soup hot. - If you don't have shallots then use normal onions.

Notes:

Tom Yum Kung is a traditional dish of Thailand. The origin is Central Thailand. This dish is famous in Thailand as well as in Malaysia.This recipe is very easy to make so I would say make it at home without delay and get compliments from family people.

FaQs:

Q.Why is it called Tom Yum kung?

A. Tom Yum Kung These three words have three meanings.Tom refers to the boiling process, while yam means 'mixed',Kung means shrimp .It is a dish made with shrimp.

Q.Which country national dish is tom yum?

A. In Thailand.The origin is Central Thailand.

Q. What do people eat with tom yum?

A. It goes well with sticky rice.

Q.Why is Tom Yum Kung popular?

A. Tom Yum Kung is popular because of its taste.It is popular for its spicy taste.This recipe is made with ingredients such as shrimp, chicken stock, mushrooms etc, is a favorite of all. Read the full article

[rawchefyin]

😋🥭WHAT I EAT IN A DAY - 5 March 2023 🍌BREAKFAST - Pink Dragon Fruit Bubble Tea (raw vegan) + 2 big bananas. I’m still working on my Bubble Tea or now it seems to be known as Boba Tea recipe which is raw vegan. So today was making the pink dragon fruit one and had it for breakfast. Then I ate 2 bananas as I was still hungry. Hehe. 🇮🇳LUNCH - Conducted a Live Group Zoom Call today. I showed how I made raw vegan North India Curry recipe. After that, I thinned out the curry with some coconut water and used it as a salad dressing for my lunch salad. 🥗SALAD INGREDIENTS Kailan Rocket Sawtooth coriander Coriander leaves Cabbage kimchi Red cabbage sauerkraut Brazil nut Wakame seaweed Brazil nut Celery Mung bean sprouts Goji berries Fresh ripe jackfruit Red bell pepper Tomatoes Aloe vera Thai green chilli Chayote Natto Lemon basil Curry leaves Young kaffir lime leaves Strawberries 💛SNACKS: Fresh ripe jackfruit 🥭DINNER: Rollinia and mango I’ve also been working on a raw vegan sambal terasi recipe to go with my raw vegan emping. Super happy with the results. Crazy spicyyyyyyyyyyyyy coz I didn’t want to deseed the chillies. Used @organicule @my.blue.tea in my meals today! By the way, did you know I offer a raw vegan Thai uncooking course? Go here to check it out or click LINK IN MY IG PROFILE: https://rawchefyin.gumroad.com/l/veganthai 🌶️Discover A Tantilising New World of Thai flavours & Dishes the Raw Vegan Way! 🌶️Do you absolutely adore Thai food but don't want to experience a food coma after eating Thai dishes? 🌶️Are you hunting for raw & living recipes that capture the vibrant tastes and scents of Thailand? 🌶️Craving your favourite Thai dishes like Tom Yum or Fish Cakes or Green Curry but looking for raw vegan versions? 🌶️Bored of raw vegan Pad Thai which seems like the only Thai recipe you can find online for free? Then check out Tantilising Thai, a raw vegan uncooking course which will allow you to have healthier Thai food without giving up taste & variety! 👉👉👉Link in my IG profile: @rawchefyin #rawvegan #rawveganchef #vegan #whatIEatInADay https://www.instagram.com/p/CpaHkfZJFXz/?igshid=NGJjMDIxMWI=

[hoardingrecipes]

Tom Kha Gai (Thai Coconut Chicken Soup)

[myloveisinthefood]

let’s talk about curry paste. there is Nothing Wrong with using a store bought one to use for a weeknight meal! if you buy a good brand, they can be so flavourful. however, even when using store bought curry paste, i will add my own aromatics.

for this thai red curry paste, i first sautéed chopped garlic and julienned ginger, then browned the chicken, then cooked off the curry paste (don’t be shy!), then added a can of light coconut milk, my green beans, and the important part: a few fresh kaffir lime leaves (scrunch them up before adding them) and two stalks of lemon grass (bash them with the back of a heavy knife). this collection of aromatics (garlic, ginger, kaffir lime, lemongrass) will make your curry paste taste homemade, lifting it with freshness that won’t be there from the jar! you could also obviously add chilli — taste your paste, and adjust to suit your preferences.

my other veggies were carrots, some spinach and kale, spring onions, and a final flourish of coriander. don’t waste time julienning your carrot — get yourself one of these bad boys:

it’ll shred your carrot in no time at all, and it won’t go floppy like grated carrot. it’s all about that crunch, babey!

i served this super quick curry with brown rice ✌️✌️✌️

okay, yes, you can make your own curry paste. if you make a bunch, you can store it in a jar and use it whenever! this one is the best one i’ve found. but look at all those ingredients! if we’re talking weeknight dinners, go with the jar. i promise it’ll be yum.

[vhojodotcom]

Tom YamGoong Soup( Thai spicy prawn soup)

Tom YamGoong Soup( Thai spicy prawn soup)

Ingredients 3 cups chicken stock 3 kaffir lime leaves 3 lemon grass stalks 5-6 medium to large Prawn peeled, cleaned and deveind 15 pcs Button Mushroom cleaned and cut into 2 5 green and red Bird’s eye Chilli or( 3-4 ordinary green chillies) 4 tbsp lemon juice 1/2 tbsp Fish sauce handful of fresh coriander leaves salt to taste Method Put the stock, lemongrass and kaffir lime leaves in the pot…

[domestic-altarisation]

Mushroom rendang / oyster mushroom, kaffir lime leaves, lemon grass, coconut cream, shallots, garlic, galangal, tumeric, chilli, candle nuts, dessicated coconut, tamarind

Nadia’s Beansprouts Banchan / beansprouts, sesame oil, garlic, salt

Nadia’s Spinach Banchan / spinach with roots, sesame oil, garlic, salt

[hexane-nightmares]

Gardening Obsession

Being partially housebound has been great for my garden. Also, I finally have a reason to enjoy spring; we are losing the comfort of winter but the wisteria is about to bloom and with any luck my veggies will grow.

I have a lot of wisteria seedlings, finally, as this winter I've collected a lot more seeds from the big one.

Bonsai loquat and olive still ticking along.

Lots of veggies going on!

Trees are mango (not yet old enough to fruit much properly), olives (wildly productive), loquat (very productive), mulberries, curry, kaffir lime, bay, and macadamia.

Established plants, I have heaps of sweet potato, rocket, lemon grass, heaps of rosemary, too much mint, and Cape gooseberries. I could eat the nardoo and pigface too, if I felt brave. Probably missing some others there.

New things! I have seedlings of leeks, parsley, taro (that will take years) , mustard greens, mystery chillies, potatoes, and water spinach.

I have a little banana tree, growing well but I don't know if it will fruit in this climate.

Seeds I'm waiting on, more parsley, basil (my favourite herb), unknown chillies, jalapeños, Scotch Bonnets (what am I going to do with them anyway), peas (mostly to fix nitrogen), and a couple of kinds of tomatoes. I'm so excited but also impatient for these.

Also little saplings of avocado trees, it will be years until we see any fruit though. But that's one of the most exciting. Three one year old healthy things, and one super sick one that hasn't grown in years (working on it).

Lots of soil improvement going on too. A lovely friend gave me some beneficial soil microbes. Compost is going well. I've also put on mushroom compost. I've added a bit of generic fertiliser, but I don't want to use too much in case that prevents the chillies from fruiting. The section with the mangoes and the sad avocado has lovely topsoil and dreadful yellow sand underneath, so I've been digging down and burying various organics, leaves, topsoil, fertiliser, and microbes. I'm hoping that helps break up the unpleasant delineation of good and poor soil. It also helps water get down deep, which I think is why the avocado is so sad.

So, that's my garden! Well, that's the edible parts. I've left out my carnivores, succulents, and my mum's other various native and decorative plants. She did most of the work on the established plants, she's a fantastic gardener.

[jmarjanah838]

Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู.

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู is one of the most popular of current trending foods in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes delicious. Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู:

{Make ready 1 of net fresh mussels.

{Make ready 2 of lemongrass cut up and bruised.

{Prepare 2-3 of small shallots (cut up half and bruised).

{Get 1-2 tbsp of red curry (mine is homemade, recipe on my cookpad).

{Make ready 1 tin of coconut milk.

{Take 2 cups of fresh pineapple (finely chopped).

{Get 2-3 tbsp of fish sauce.

{Get 1 tbsp of palm sugar.

{Take 2 of big red chilli (finely sliced).

{Take 1 handful of basil (finely sliced).

{Get 1 handful of wild betel leaves (finely sliced).

{Get 2-3 of kaffir lime leaves (finely sliced).

Instructions to make Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู:

First thing you need to do when you buy fresh mussels is to clean them properly and soak them cold water for about an hour. Clean al the dirty bits off..

Boil water in a big saucepan then add some lemon grass, shallots in.add mussels in and let it cook for 5-8 min until they open up their shells. Discard the one that have their shell closed up still. (Herbs will help get rid of fishy smell).

Rinse off water and what I normally do is take one side of the shell off. Leave it aside..

Prepare your pineapple, kaffir lime leaves, wild betel leaves and basil..

On a big wok or saucepan, add coconut milk and leave it until it starts to bubbling then add some red curry. Stir well..

Add some pineapple, fishsauce and palm sugar. Mix well..

Add those delicious and freshly cooked mussels in. Then add some finely sliced wild betel leaves, kaffir lime leaves, basil. Stir well..

Top up with red chilli. Serve when hot with jasmine rice. It won’t last long!!! Super delicious 😋.

So that's going to wrap this up with this exceptional food red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[wijakartuya]

Cod Fish With Cucumber Soup.

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cod fish with cucumber soup. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Cod Fish With Cucumber Soup is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious. They're fine and they look wonderful. Cod Fish With Cucumber Soup is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have cod fish with cucumber soup using 15 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Cod Fish With Cucumber Soup:

{Get 1 of whole cod fish (about 500 gram).

{Prepare 3 of tomatoes, cut into pieces.

{Get 3 of shallots, thinly sliced.

{Prepare 4 cloves of garlic, thinly sliced.

{Take 6 of bird's eye chilli, thinly sliced (optional).

{Prepare 2 cm of gingger, thinly sliced.

{Prepare 1 stalk of lemon grass, thinly sliced.

{Take 1 cm of turmeric, thinly sliced.

{Take 3 of kaffir lime leaves.

{Prepare 1 of Japanese cucumbar, cut into pieces.

{Take 2 of spring onions, sliced.

{Make ready 1 tablespoon of salt.

{Get 1 teaspoon of sugar.

{Take 1.5 of litter of water.

{Prepare of Chicken stock powder (or any stock).

Instructions to make Cod Fish With Cucumber Soup:

Sauteed all spices that have been sliced ​​until fragrant. Then add the cucumbar and water and let it boil..

Then enter the cod fish that has been cleaned. Then let it boil, add tomatoes, spirng onions then stir evenly then taste. If fish already cooked, turn off the heat. Served when it's hot..

So that's going to wrap this up for this exceptional food cod fish with cucumber soup recipe. Thank you very much for your time. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[whatiatetodaylondon]

Coconut Chicken & Crispy Rice

A meal that is full of flavour & texture. 😊😋🎶

Instructions:

1. Marinate the chicken drumsticks in coconut cream, kaffir lime leaves, lemon zest, grated ginger, fenugreek, chopped onion & salt for a few hours.

2. Roast in the oven with the marinade for 45 minutes at 200°C.

3. Leave cooked rice in the marinade overnight in the fridge.

4. Mix in seaweed, peanuts, spring onions, salt & ground ginger into the rice & reheat all in the oven for 25 minutes at 200°C.

5. Serve with your favourite garnish or sauce - fresh cucumber, extra spring onions, sesame seeds, chilli sauce or a sweet soya sauce.

For a quicker option if you want to skip step 3, cook rice in the marinade.

[thepingingchook]

Invest a little time preparing for your travels!

I’m probably preaching to the converted but just so we’re all on the same page, we’re talking about food on the road, not haute cuisine, just simple, yummy stuff. There's so much you can do if you have a huge larder, big fridge and freezer and a stove with oven, but if you don't have those things, or have limited/spasmodic access to fresh food - because you are living the life and travelling away from the pack or you simply want to be completely off the grid, you can live quite well on tinned or packet stuff with some extras tossed in to tart things up. This is not a long term option for me though, it’s just for those times when you’re caught out.

We’re fortunate to have a reasonably sized fridge and freezer (total 185L) plus 75L car fridge/freezer. They have been completely worth the investment for us.

I know lots of people prepare and dry meals and other food items prior to departure and I do too. Some pies, slices such as zucchini and spanakopita, biscuits, fruit cake, etc

If you're not up to that or can't be bothered, it's still not a bad idea to do a little bit of preparation. Create a little stock of condiments, herbs and spices and the like to add zing and depth to whatever you’re cooking. It's all about pleasure! Here are a few suggestions.

*Harvest your own herbs or take advantage of times of abundance. You don't have to have a huge garden to produce at least some fragrant herbs for your table. I usually take a huge bag of fresh herbs as well as little bags of a variety that I’ve dried.

*Dry or freeze excess herbs from store-bought bunches as well as your own.

I take frozen sage leaves, fresh bay leaves, Vietnamese mint. Supplement these with a selection of semi dried herbs from the fruit&veg section of the supermarket - parsley, chilli, ginger etc.

*Make sure you have a stock of tiny plastic bags or small plastic containers the kind you get sauce in with your take-away meals, or use iceblock trays to freeze juice or grated goodies. Glass and rough roads don’t go well together.

*Passionfruit - buy them when there’s a glut and eat till you've had enough (if that’s possible) then freeze the pulp or whole fruit.

*Citrus fruits - freeze whole or in segments in their skins. But definitely juice and freeze in ‘serving size’ quantities in tiny plastic bags or in ice cube trays. Before you juice them, however, make sure you collect the zest either with a zester or vegetable peeler and bag that too.

*Preserve a few lemons and limes - they add fantastic flavour to all sorts of dishes - fish, casseroles, stir fries etc

*Lime leaves - Kaffir or Tahitian limes, freeze well either shredded or whole. Great for curries, soups, stir fries, steamed fish.

*Ginger and Lemongrass - grate or slice then freeze in little plastic bags.

*Dried Mushrooms - blitz a few and package in airtight bags or the like to add to casseroles, soups or to sprinkle on risotto - yum! Use sparingly however as the flavour can be overpowering.

And no we don’t have infinite space. This is my spice drawer. We had that and the narrow pantry underneath built in to replace the stock-standard wine cooler - we drink red after all! It’s jam-pack with a wide assortment of spices both ground and whole in that little drawer (and I carry a wee mortar and pestle).

*Onions are an essential for us. I carry fresh as well as frozen. Also capers. They’re great in smoked salmon sangers and crispy fried they are a delicious topper.

*Small cans of mushrooms and capsicums can be a useful addition.

If you’re going for a long haul, pack in the extra bits that you might need if you have to make more to keep you going.

I also pack in bread mixes for when we’re ‘out there’ and the ingredients to cook fruit cake in my ‘DreamPot’.

*As a cute kitchen mate I have a kitchen 'blow torch' - well, that's what I call it. Plug it onto a butane gas cylinder and you can add an extra little je ne sais quoi to a whole lot of things. How about tinned asparagus with melted cheese topping. Of course it's not as good as the fresh stuff! I know that, but hey you're out there in the bush doing other magic things. Or should be!

And don’t forget to look for local food to supplement your larder. Here we were camped at Cockle Creek in Tassie and gathered enough cockles, mussels and oyster for a sensational meal.

There are lots of goodies to forage along the tracks but get yourself a good book

And make time to kick back and soak up the magic - save done coals to bake some bread in the camp oven!

Chat another time, maybe from Arnhem Land or the Tanami desert and hopefully with some pix. Bon appetit!

[curutquit]

Seer fish cutlet with mint mayo and garlicky yoghurt dip. I hope you enjoy the video, give us a THUMBS UP if you like our video, please don't forget to click SUBSCRIBE button and tap the bell icon to get notified! If you want to know how to restaurant style fish finger recipe at home, then this is a very simple and easy recipe of Finger Fish yet very tasty that you. #fishfry #gondhorajfishfry #fishcutlet #godhorajfishcutlet #kaffirlimefishcutlet I love fish & I love Gondhoraj lebu or Kaffir lime. Crispy Fish Fingers with Homemade Tartare Sauce.

Steps to Make Perfect Seer fish cutlet with mint mayo and garlicky yoghurt dip. Steps to Make Perfect Tender Chicken Breast and Chrysanthemum Greens with Garlic and Soy Sauce. How to Prepare Super Quick Homemade Cacio e Pepe Con Bacon, Cheese and Pepper with Bacon.

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, seer fish cutlet with mint mayo and garlicky yoghurt dip. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

I hope you enjoy the video, give us a THUMBS UP if you like our video, please don't forget to click SUBSCRIBE button and tap the bell icon to get notified! If you want to know how to restaurant style fish finger recipe at home, then this is a very simple and easy recipe of Finger Fish yet very tasty that you. #fishfry #gondhorajfishfry #fishcutlet #godhorajfishcutlet #kaffirlimefishcutlet I love fish & I love Gondhoraj lebu or Kaffir lime. Crispy Fish Fingers with Homemade Tartare Sauce.

Seer fish cutlet with mint mayo and garlicky yoghurt dip is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. Seer fish cutlet with mint mayo and garlicky yoghurt dip is something that I've loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook seer fish cutlet with mint mayo and garlicky yoghurt dip using 25 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Seer fish cutlet with mint mayo and garlicky yoghurt dip:

{Prepare of Ingredients for the cutlets.

{Get 300 grams of Seer fish.

{Get 250 grams of chopped onions.

{Prepare 250 grams of boiled potatoes.

{Get to taste of Chopped chilli's.

{Make ready 1 tsp of chopped ginger.

{Make ready 1 tbsp of chopped garlic.

{Get Some of Chopped coriander.

{Make ready Some of Oil for cooking.

{Make ready 2 of Eggs.

{Take As required of Bread crumbs.

{Take to taste of Salt.

{Make ready 1/2 tsp of Turmeric powder.

{Get of Ingredients for garlicky yoghurt dip.

{Prepare 50 ml of yoghurt or set curd.

{Make ready 1 of shallot of Finely chopped garlic.

{Make ready 1 spoon of finely chopped mint.

{Take As needed of Orange marmalade for taste.

{Prepare As required of Salt and pepper.

{Take of Ingredients for mint mayonnaise.

{Take 2 tsp of mint leaves.

{Prepare 2 tsp of coriander leaves.

{Make ready 2 of green chillies.

{Make ready 5 tsp of any store brought mayonnaise.

{Get As per taste of Salt and pepper.

Dip each cutlet in this mixture and roll in the rawa. Serve as a snack or with any main meal. Making the cutlets well in advance, before they are intended to be served, enhances its taste. Have three large plates or shallow bowls ready for Decorate serving platter with rocket.

Instructions to make Seer fish cutlet with mint mayo and garlicky yoghurt dip:

Initially add oil to a tawa, add onions into this once oil is heated up. Once onions are cooked to brown, add in the chopped chillies, garlic and ginger..

Cook fish with turmeric powder and salt by adding a little water. After it is cooked add pepper powder to taste..

Boil and prepare mashed potatoes by adding a little salt and turmeric..

Mix the sauted onion, add mashed potatoes and cooked fish. Mix properly and check for slot and spice..

After it is cooled, make it into small balls of suitable size. Shape it by patting it between both hands..

Dip the shaped cutlets into a bowl filled with beatten eggs. Coat all sides properly and then coat with a layer of bread crumbs..

Heat oil in a pan, once heated drop the cutlets into the oil. Fry until golden brown. Collect onto tissue paper so that excess oil will be absorbed..

You can store the extra unmade cutlets in freezer for up-to a week..

For the garlicky yoghurt dip, allow yoghurt to drip from a sieve for an hour so that all the whey is removed and only the thick part remains. Add chopped garlic, mint leaves, salt to taste and pepper. Mix these ingredients properly. Add a few drops of lemon juice..

For the mint mayo dip, take Coriander and mint leaves in a mixer jar, add chillies and grind to a smooth paste. Take mayonnaise and mix properly. Add salt and juice of half a lemon..

Drizzle molasses and sprinkle remaining mint over the yoghurt dip and place on platter, with fish pieces. A wonderfully tangy and refreshing complement to spicy Turkish dishes and delicious on its own, this thick yogurt dip is served throughout the country. Line a strainer with a coffee filter or a double layer of moistened cheesecloth and spoon in the yogurt. And serve them with sweet chili mayo and mint yogurt dip. Hubbs likes these with sweet chilli mayo ( actually me too) but it goes Here is another delicious Gluten-Free Zucchini, Corn and Cabbage Fritters which I served with Sweet chilli mayo and Minty Yogurt Dip.

So that's going to wrap it up for this special food seer fish cutlet with mint mayo and garlicky yoghurt dip recipe. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[erwoodhotonthestove]

Thai Chicken Curry with Basil

Using a ‘cheat’ commercial green or red curry paste makes this a very simple and fast dish. I prefer to use either Simon Johnston pastes or Christine Manfield pastes - both are worth the expense.

If you prefer to do it properly and make your own curry paste, I refer you to David Thompson’s book ‘Thai Food’, page 149 for red curry paste, and page 274 (and following) for a detailed dissertation on curry pastes. I have made several of these pastes and the result is always excellent, but messy and time consuming.

4 chicken thigh pieces, boned and skin off, chopped into mouth-sized pieces

250 gm snap peas or snow peas

3 or 4 tablespoons curry paste (red or green, both work well)

1 lime (or lemon), zested

5 kaffir lime leaves, finely sliced

2 tablespoons fish sauce (use the best you can find - my preference is for ‘Megachef’ brand - naturally fermented for 2 years with no additives - you can taste the difference.)

250 ml of canned coconut cream

1 tablespoon of brown sugar

long red chillies, seeds removed and julienned (optional - they add a nice colour contrast for green curry)

fresh basil leaves

fresh coriander leaves, chopped

125 ml water

Fry the paste in oil briefly until fragrant, then add the chicken pieces and stir to coat with the paste. Continue frying for a few minutes only.

Add the coconut cream, red chilli (if using), water, lime leaves and zest, fish sauce and sugar and gently simmer uncovered for about 15 minutes to finish cooking the chicken and allow the flavours to combine. Add the peas, basil and coriander and continue to simmer for about 3 more minutes.

Serve with steamed or boiled rice.

Credit: Ken Erwood