Crispy Fried Pomfret with Thai Chilli Sauce & Thai style Creamy Chicken with Mushrooms

4 ( 200 g each ) pomfret fillets
1 teaspoon dark soy sauce
1/2 cup ( 125 g ) corn flour
50 ml oil
2 teaspoon ginger , finely chopped
2 teaspoon garlic , finely chopped
8 fresh red chillies , finely chopped
1 teaspoon oyster sauce
1 teaspoon light soy sauce
Salt to taste
1/4 teaspoon black pepper powder

1 teaspoon vinegar
1 cup ( 250 ml ) chicken / fish stock
20 g jaggery
1 teaspoon sugar
1 teaspoon rice wine

Marinate the fillets with dark soy sauce and pat half the corn flour on to them. Deep - fry until crisp and drain out from the oil.

Heat some oil and saute the ginger, garlic , fresh red chillies and stir - fry for a few minutes.

Add the oyster sauce , light soy sauce , salt , pepper and vinegar.

Add the chicken stock and bring to a boil.

Add jaggery and sugar and mix well until it dissolves.

Thicken with corn flour and finally stir in the rice wine.

Arrange the fillets neatly on a serving platter and top with the sauce. Serve hot with rice / noodles.

100 g chicken breasts , cubed
150 g mushrooms, washed and sliced
3 flakes garlic, chopped fine
3 small fresh red chillies , slit into two
3 g lemon grass , cut into small pieces
2 tablespoon Madras curry powder
2 cups ( 500 ml ) coconut milk
Salt to taste
1 1/2 teaspoon sugar
1/4 teaspoon black pepper powder
2 teaspoon lemon juice

1 tablespoon fresh coriander leaves, chopped

Heat oil and stir - fry the chopped garlic . Add the red chillies , chicken breasts and stir - fry further until the chicken is partly cooked.

Add the sliced mushrooms and stir - fry on high heat for about a minute.

Add lemon grass , and stir - fry further.

Now add the Madras curry powder , coconut milk, salt, sugar and pepper powder. Mix well.

Finally add lemon juice and garnish with chopped coriander leaves.