Seafood Yum

Salted Fish stuffed Dumplings in Coconut Curry Sauce

June 26, 2015

Salted Fish stuffed Dumplings in Coconut Curry Sauce

Ingredients

1 Cup of Prepared Salted Fish Buljol

12 Each Wonton Skins

3 Tbsp of Vegetable Oil

1 Tbsp of Minced Garlic

1 Tbsp of Minced Onion

1 Tbsp of Minced Celery

1 Tbsp of Minced Chadon Beni

3 Tbsp of Chief Brand Curry Powder

1 Tbsp of Chief Brand Geera

1 Tbsp of Chief Brand Amchar Massala

1 Tbsp of Chief Brand Turmeric Powder

2 Cups of Water

1 Cup of Heavy Cream

2 Cups Milk

1 Pk of Coconut Powder

Chief Brand Salt & Black Pepper to Taste.

Method

Place wonton skins on a wooden cutting board. With a circle cookie cutter, cut out the largest circle from the wonton skin. Place excess pieces of skin to the side. Using a pastry brush, lightly brush the wonton circles with water andplace 1 Tsp each of buljol in the center. Fold over skins into half moons pressing firmly against the board. The water should allow it to adhere properly in a pot of boiling water, boil dumplings for about 2 minutes or until they float to the surface. Remove and set aside.

To make the Coconut Curry Sauce, place a medium sauce pan on medium heat, add your Vegetable Oil followed by your garlic, onions, celery, and chadon beni. Sauté for 2 minutes until fragrant. Add your Curry, Geera, Amchar Massala and turmeric powder. Continue cooking on medium stirring to cook the curry mixture for about 1 ½ minutes. Add the water and allow curry to come to a simmer and cook for about 3 minutes or until the spices are dissolved. In a medium bowl, mix the cream, milk and coconut powder, add to the pot with the curry. Whisk to incorporate. Cook on a low fire and reduce by half. Place cooked dumplings into the coconut curry cream sauce and remove from the heat. Season to taste with salt and black pepper.

Serve in a bowl garnished with some freshly chopped cilantro and sautéed onions.

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