The name “green” curry derives from the color of the dish, which comes from green chillies. The “sweet” in the Thai name (wan means ‘sweet’) refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”.
Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries.
Fish in Green Masala
The name "green" curry derives from the color of the dish, which comes from green chillies. The "sweet" in the Thai name (wan means 'sweet') refers to the particular color green itself and not to the taste of the curry.
Ingredients
- 1 kilogram(kg) fish steaks
- 6 green chillies
- 2 tablespoon(tbsp) lemon juice
- 4-6 cloves,garlic,peeled
- 1 bunch coriander leaves
- 1 cup yoghurt
- salt to taste
- oil for shallow frying
Instructions
- Boil the fish with salt and 1 tbsp lemon juice and keep aside
- Fry onions in butter and oil in a saucepan until soft
- Add tomatoes, tomato sauce, salt, pepper and lemon juice
- Chop or flake the cooked fish and add to the mixture and mix well
- Add 1/4cup water, bring to the boil and turn mixture into an oven-proof dish
- Prepare mashed potatoes as per instructions with the addition of salt, white pepper, lemon juice and butter
- Mix well and spread over the fish mixture
- Beat an egg and brush over the potatoes, sprinkle with breadcrumbs and cook in an oven at 200°C (Gas Mark 6 or 400°F) for 15 minutes
