Curry typhoon

Curry

• 15-20 dried chili peppers (or spicy as you like)

• Fresh turmeric 1 small prong

• Lemongrass 1 tree

• 3 heads of shallots

• 5 cloves garlic

• 1 tablespoon paste

• ½ teaspoon salt

Curry cooking part

• Typhon (boiled ripe) ½ -1 cup

• 2-3 cups of grilled / boiled fish water

• 1 cup ripped grilled or boiled fish (mackerel / grilled fish / o-fish as convenient)

• 1 cup pickled bamboo shoots

• 4-5 brittle eggplant (4 dissections)

• Pumpkin / oily / lentil (choose 1-2)

• 4-5 bergamot leaves

• Fish sauce as you like

1) Make a curry machine

1. Soak the dried peppers soften first.

2.Pounce all thoroughly - dried chili peppers, turmeric, lemongrass, shallots, garlic, salt and shrimp paste.

2) Prepare a typhoon.

1.Boil the typhon with water for 10-15 minutes to boil and smell.

2. Filter out the waste. Keep the water thick to make curry.

3) Curry simmer

1.Set the pot, add grilled fish boiled water + typhoon water

2. Put on the curry, simmer until the herb smells out.

3. Add grilled fish / ripped boiled fish

4. Add pickled bamboo shoots, brittle eggplant and other vegetables of choice.

5. Seasoned with fish sauce (mostly without adding a lot of salty, because the typhoon is already salty)

6. Put on ripped bergamot leaves. Continue to simmer until the vegetables are soft and tasty.

⭐ a delicious Southern trick.

• Typhon must be boiled first. Reduce the fishy smell and mellow the taste.

• Grilled fish will smell more delicious than boiled fish.

• If you want to concentrate, simmer the light for longer.

• Add pickled bamboo shoots to help cut salty and increase fragrance.

• Eat with vegetables such as cucumbers, lentils, fresh eggplant, or boiled eggs. Very good!

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