Tilapia Fillet in Curry Sauce with Rice Noodles

Ingredients

• 10 g dried Mu-Err mushroom
• 3 red chili peppers
• 1 Carrot
• 2 Spring Onions
• 5 shallots
• 2 Tomatoes
• 4 tilapia fillets (≈150 g each)
• 3 tbsp green curry paste
• 1 can coconut milk (400 ml)
• 1 tbsp tamarind
• 200 g rice vermicelli noodles
• Salt
• 2 tbsp dark soy sauce
• 1 tsp palm sugar

Instructions

1. 1.

   Soak the mushrooms in lukewarm water for about 20 minutes. Rinse the chilies, deseed them and slice into thin rings. Peel the carrot and cut into thin sticks. Wash, trim and slice the spring onions into fine rolls. Peel the shallots and cut into rings. Wash the tomatoes, remove stems and seeds, and finely chop the flesh. Wash the fish fillets, pat dry, halve each and spread a thin layer of curry paste on both sides. Drain the mushrooms and cut them small.

2. 2.

   Remove 2 tbsp from the top thick layer of coconut milk and add to a hot wok. Add the remaining curry paste and stir-fry for 2-3 minutes. Then add carrot, spring onions, shallots, tomatoes and mushrooms, sauté briefly, and pour in the rest of the coconut milk. Stir in the tamarind. Let it simmer gently for about 10 minutes until slightly creamy.

3. 3.

   Meanwhile cook the rice vermicelli noodles according to package instructions in salted water.

4. 4.

   Place the fish into the curry and let it cook over reduced, low heat for 3-4 minutes. Season the curry with soy sauce and palm sugar, then serve with the drained noodles.