Burbot Fish and Shrimp Curry with Lime and Coconut Milk
- 3 lb burbot fillet
- 5 oz peeled shrimp
- 1 chopped onion
- 1 chopped garlic clove
- 35 oz minced ginger
- 5 fl oz milk
- 5 fl. oz coconut milk
- 1 tsp. curry powder
- 1 tsp. powdered hot pepper
- 1 fl oz Nuoc Man
- 1 tbsp sugar
- 2 limes
- 1 tbsp olive oil
1 Heat the frying pan to 2/3 of the maximum power of your stove and add olive oil.
2 Brown the onions, garlic, ginger and spices in the pan.
3 Add the burbot, milk, sugar and Nuoc man.
4 Cover the pan and simmer on low heat for 10 minutes, then add the coconut milk and shrimp and simmer for 5 more minutes.
5 Serve with lime wedges and rice.
Tip: You can substitute diced chicken for the fish.