The Hot and Spicy Book by Charmaine Solomon

  • Thai red curry of fish (page 2)

    from The Hot and Spicy Book The Hot and Spicy Book by Charmaine Solomon

    • Categories: Curry; Main course; Thai
    • Ingredients: firm white fish fillets; turmeric; dried red chillies; onions; black peppercorns; ground cumin; ground coriander; lemongrass; coriander leaves; galangal; dried shrimp paste; paprika; shallots; coconut milk; kaffir lime leaves; chillies; fish sauce; palm sugar; lemons or limes; basil
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  • ISBN 10 1864364092
  • ISBN 13 9781864364095
  • Linked ISBNs
  • Published Jul 01 1998
  • Format Paperback
  • Page Count 96
  • Language English
  • Countries Australia
  • Publisher New Holland Publishers
  • Imprint New Holland Publishers

Publishers Text

A guide to recipes, intended to utilize the huge range of spices available today, which balances simple and innovative dishes in a collection using the Asian influences of Bengal, Sri Lanka, Burma and Indonesia.

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