Recipe - Red Curry Fish Cakes

1 kg Red fish fillets
1 Egg
2 tablespoon Chopped; fresh coriander
2 teaspoon Sugar
100 g Green beans; thinly cut or sliced up
Oil for deep frying

RED CURRY PASTE
1 small Red spanish onion;
chopped
3 Cloves garlic; crushed
2 tablespoon Chopped fresh lemon grass
3 teaspoon Chopped fresh coriander root
2 teaspoon Dried chilli flakes
1 teaspoon Galangal powder
1 teaspoon Grated lime rind
One half teaspoon Shrimp paste
1 Dried kaffir lime leaf
3 teaspoon Paprika
One half teaspoon Turmeric
One half teaspoon Cumin seeds
3 teaspoon Oil

From: Bruce Cowin aq141@freenet.carleton.ca

Date: Sun, 24 Jul 1994 13:18:05 0400 (EDT)

Second recipe is from 'THE EASY THAI STYLE COOKERY'

Blend or process fish, egg, coriander, sugar and 1/3 cup of the red curry
paste until well combined and smooth. Combine fish mixture and beans in
bowl and mix well. Roll 2 level tablespoons of mixture into a ball, flatten
slightly, and repeat with remaining mixture. Just before serving, deep fry
fish cakes in hot all until well browned and cooked. Drain on absorbent
paper.

Method to make the curry paste: Blend or process all ingredients until
smooth.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.