Bangus Belly Curry
By Maggi Magic Sarap
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
Servings: 7-9
INSTRUCTIONS:
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.
5. Serve with steamed rice.
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