Fish Curry!
- [ ] Pot
- [ ] Blender
- [ ] 1 Bell pepper
- [ ] A quarter root of Ginger
- [ ] 2 guajillo
- [ ] 1 big ol Onion
- [ ] Vegetable oil
- [ ] Curry powder to taste
- [ ] 2 cups Chicken broth
- [ ] Carrots
- [ ] 2 lime
- [ ] Green onions
DONT DROWN THE CURRY
- [ ] Mince ginger
- [ ] Remove seeds from guajillo
- [ ] Cut onion into thin strips and diced
- [ ] Thinly sliced carrots
- [ ] Dice bell pepper
- [ ] Heat olive oil in a pan until runny
- [ ] Cook down onions until light brown and add minced ginger
- [ ] Add curry powder to onions and ginger
- [ ] Hydrate guajillo with chicken broth (heat together)
- [ ] After hydrating guajillo, blend
- [ ] Caramelize, mixing in chicken broth until a sauce consistency then simmer (let the curry stay thick)
- [ ] Add 2 small spoons of fish sauce
- [ ] Zest lime over pot
- [ ] Add unsweetened coconut milk, watch pot closely
- [ ] Blend
- [ ] Slice up top part of the green onions, leave bottoms intact
- [ ] Add green onion whites
- [ ] Add thinly sliced carrots
- [ ] Add a spoonful of tomato chicken bullion (or chicken bullion with tomato paste)
End notes:
If there’s not enough ginger, substitute with ginger powder












