Bangus Belly Curry

Here’s another way to cook and serve your favorite bangus or milkfish. This recipe will give your favorite bangus belly a different twist! Try it!

Bangus Belly Curry

Recipe Servings: 7-9

Bangus Belly Curry Ingredients:

* 1 cup coconut milk (2nd extraction)

* 3/4 tbsp red curry paste

* 1 pc large tomato, large diced

* 8 pcs shallots, sliced

* 2 stalks white part of leeks, sliced

* 4 pcs large fresh shiitake mushrooms, sliced

* 8 pcs fresh button mushrooms, sliced

* 8 pcs red bell pepper, large diced

* 1 kg bangus belly

* ½ cup water

* 3-8g sachet MAGGI MAGIC SARAP

* ¼ pc lemon, juiced

* 1 ½ tbsp sugar

* 1 cup coconut cream (1st extraction)

* ½ cup thai basil leaves

* 6 pcs kaffir lime leaves

How To Cook Bangus Belly Curry:

1). Heat coconut milk in a casserole. Add red curry paste and cook until fragrant.

2). Add tomato, shallots and leeks. Simmer for 10 minutes. Add mushrooms and bell pepper. Simmer for 5 minutes.

3). Add bangus belly and water. Season with MAGGI MAGIC SARAP, lemon juice and sugar. Cover and cook bangus belly for 7-8 minutes.

4). Add coconut cream, basil leaves and kaffir lime leaves. Simmer for another 5 minutes. Check seasoning.

Serve with steamed rice. Enjoy!

Image and Recipe credits:

Republished by Blog Post Promoter

5 thoughts on “Bangus Belly Curry

  1. Marichu Bartolo

    oh this is a good twist for a curry recipe. My husband who is the cook in our house rarely cooks fish and instead uses pork for his curry recipe. This is a good alternative esp. during holy week

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