Recipe: Appetizing FISH CURRY WITH KANGKONG (Spinach)

FISH CURRY WITH KANGKONG (Spinach). I served the low-carb fish curry in bowls with no rice, as rice is an unnecessary carbohydrate which generally bulks up the meal and bulks out the nutrition. By having a bowl just of the curry, we have doubled the fish and spinach we would have eaten. I remember giving up rice, and trying to get my.

Kangkong or water spinach can be propagated either by seeds or by cuttings. Sow the seeds in fresh potting soil. Kangkung is Ipomoea aquatica, a semiaquatic plant that grows in swamps. You can cook FISH CURRY WITH KANGKONG (Spinach) using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of FISH CURRY WITH KANGKONG (Spinach)

1. You need 1/2 cup of curry powder.
2. Prepare 3 bunch of kangkong (spinach).
3. You need 2 tbsp of red onion.
4. It's 1 tbsp of crushed garlic.
5. Prepare 1 of eggplant.
6. You need 6 small of red sili.
7. Prepare 3 medium of tilapia.
8. It's 3 cup of coconut milk.

It is called kangkong in Filipino, rau muống in Vietnamese, phak bung in Thai and kangkung in Malaysian and Indonesian. Both the hollow stalks and the leaves are edible although the stalks are tougher and take a bit longer to cook. A creamy fish curry with just enough spice, power it up with sweet potato and spinach to get you on your way to five a day. Kangkong is a Filipino or a Pinoy local term for water spinach which is the main ingredient of this Filipino recipe.

FISH CURRY WITH KANGKONG (Spinach) instructions

1. heat oil then add onions and garlic. check onions until transparent and make sure not to burn the garlic.
2. pour 2cups of coconut milk and 1/2 cup of curry powder plus the 6 red silis.
3. add fish, then fire in low heat and ensure that coconut milk is not drying up. add the remaining coconut milk..
4. once the coconut milk boils and fish is cooked, add the sliced eggplant.
5. once the eggplant is soft, lastly add the spinach until it wilted. taste and then serve.

And I think its one of the very favorite among Filipinos! Since water spinach or the kakong are mostly located and picked at almost everywhere. Kangkong or water spinach is one of the very familiar green leafy vegetables used in the South and South-East Asian cuisine. Its gently sweet, mucilaginous, succulent leaves and stems are very much sought-after in the salads, braised and stir-fries. Botanically this fast-growing leafy vegetable belongs.