Crispy Fried Pomfret with Thai Chilli Sauce & Thai style Creamy Chicken with Mushrooms
Posted Aug 01 2009 10:24pm
Crispy FriedPomfretwith Thai Chilly Sauce
( A hot and sour fish - based starter )
Serves : 4 Time required : 30 minutes
4 ( 200 g each ) pomfret fillets 1 teaspoon dark soy sauce 1/2 cup ( 125 g ) corn flour 50 ml oil 2 teaspoon ginger , finely chopped 2 teaspoon garlic , finely chopped 8 fresh red chillies , finely chopped 1 teaspoon oyster sauce 1 teaspoon light soy sauce Salt to taste 1/4 teaspoon black pepper powder
1 teaspoon vinegar 1 cup ( 250 ml ) chicken / fish stock 20 g jaggery 1 teaspoon sugar 1 teaspoon rice wine
Marinate the fillets with dark soy sauce and pat half the corn flour on to them. Deep - fry until crisp and drain out from the oil.
Heat some oil and saute the ginger, garlic , fresh red chillies and stir - fry for a few minutes.
Add the oyster sauce , light soy sauce , salt , pepper and vinegar.
Add the chicken stock and bring to a boil.
Add jaggery and sugar and mix well until it dissolves.
Thicken with corn flour and finally stir in the rice wine.
Arrange the fillets neatly on a serving platter and top with the sauce. Serve hot with rice / noodles.
Thai style Creamy Chicken Curry with Mushrooms
Serves : 4 Time required : 15 minutes
100 g chicken breasts , cubed 150 g mushrooms, washed and sliced 3 flakes garlic, chopped fine 3 small fresh red chillies , slit into two 3 g lemon grass , cut into small pieces 2 tablespoon Madras curry powder 2 cups ( 500 ml ) coconut milk Salt to taste 1 1/2 teaspoon sugar 1/4 teaspoon black pepper powder 2 teaspoon lemon juice
1 tablespoon fresh coriander leaves, chopped
Heat oil and stir - fry the chopped garlic . Add the red chillies , chicken breasts and stir - fry further until the chicken is partly cooked.
Add the sliced mushrooms and stir - fry on high heat for about a minute.
Add lemon grass , and stir - fry further.
Now add the Madras curry powder , coconut milk, salt, sugar and pepper powder. Mix well.
Finally add lemon juice and garnish with chopped coriander leaves.