Ingredients:
White Fish – 150 gms, firm, boneless
Red Curry Paste – 1 tbsp
Fish Stock – 4 1/2 cups
Chinese Leaves – 100 gms, chopped
Sugar – 2 tbsp
Fish Sauce – 5 tbsp
Tamarind Extract – 3/4 cups
Baby Corn – 2 to 3
Method:
1. Poach the fish in a pan of gently simmering water for 10 to 15 minutes or till cooked.
2. Remove the fish out of the pan and discard the skin.
3. Put the flesh in the mortar and pound until it is soft and pulpy.
4. Add the red curry paste and mix well.
5. In a saucepan, heat the fish stock.
6. Add the fish paste and bring to a boil, stirring constantly.
7. Reduce the heat and add the baby corn cobs, Chinese leaves, sugar and fish sauce.
8. Simmer gently for 10 minutes.
9. Stir in the tamarind water.
10. Simmer for another 5 minutes.
11. Serve.
