Orange Curry of Fish
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Serving Size: 3-4 people
Ingredients
Curry Paste
4 long red chillies
4 dried small red chillies
2-3 bird’s eye chillies (optional – I used 2 and it was plenty hot)
1 tsp salt
2 tbsp chopped red shallots
1 tsp shrimp paste
Dish
3 cups of fish stock or water
1 tsp salt
5 red shallots, peeled
1 tsp palm sugar (or white sugar)
2 tbsp fish sauce
1 tbsp lemon juice
6 oz (200 g) salmon fillet cut into 1 1/4 inch pieces (3cm)
large handful of bok choy
Instructions
Add curry paste ingredients individually to mortar, grinding into a paste using pestle (alternatively used a blender, but avoid adding too much water to the paste)
In a deep pan or a large pot, boil stock or water with salt over high heat
Reduce heat to medium – high
Scraping mortar or blender completely, add curry paste to the boiling water
Add shallots and simmer for 3-4 minutes
Stir in sugar, fish sauce and lemon juice
Add fish and simmer to cook
When fish is nearly cooked, add in greens and continue simmering until fish is cooked through
Serve with rice.
From newkidonthewok.com