Thai Pollock curry with egg noodles

 


     Ingredients.

1. 400 g Pollock
2. 200 ml coconut milk
3. 250 ml fish stock
4. one tbs brown sugar
5. one tbs Thai fish sauce
6. 2 tbs Thai red curry
7. 200 gr egg noodles
8. one limes
9. one small onion

     Method.

First we were checking the quality of ingredients like, fish should be fresh and for checking the quality of fish we should check its smell, colour and softness.
And for checking the quality of other ingredients also we should check the smell and colour and also their expiry date.

 Then we took a frying pan and put some oil in it and put that on stove when the onion fried we added the fish stock and mixed them well then added the Thai red curry, coconut milk brown sugar and mixed them and wait till it boils after that we cut the fish to small pieces and added them to the curry and waited till it cooked.

For checking if its cooked or not we should check its softness and stiffness like for checking the fish we pushed a knife in it and if the knife goes easily in to it its cooked but if not it does not cooked.

  After that we put a pot on the stove and the water in it when water boiled we put the egg noodles in it and waited 12 to 15 minutes till it cooked well. When noodles cooked we spilled its water and put the noodles in two bowel and add the curry in it and add little lemon juice in it and we put a leave of coriander on each bowel to have nice presentation.