Are you looking for a delicious and authentic tasting Coconut Fish Curry recipe? Look no further! Our Coconut Fish Curry recipe is the perfect one for you. Featuring: Fresh fish, fragrant curry paste and warm spices - our Coconut Fish Curry recipe offers all the exquisite flavors of a traditional curry that you would expect. Advantages: Our Coconut Fish Curry recipe is designed to be quick and easy to prepare, so you can whip up an authentic tasting curry in no time. Plus, fishing for fresh fish has never been easier - thanks to our easy-to-follow recipe, you can confidently use any fish you like! Benefits: Not only will you be feeling confident about your cooking skills, you’ll be treating your taste buds to an amazing, flavor-packed Coconut Fish Curry. You’ll amazed at how delicious your homemade curry can be! So don’t wait –try our Coconut Fish Curry recipe today and enjoy a delicious meal!
Forget boring and bland meals – it's time to try something new! Our Coconut Fish Curry recipe India style packs a flavorful punch and brings an exotic twist to your dinner table. With the fresh fish, succulent coconut, and a mix of spices, this mouth-watering dish is sure to excite your taste buds. Features of our Coconut Fish Curry include the perfect balance of savory and sweet flavors in an indulgent mix that's served with either steamed basmati or jasmine rice. Advantages include being prepared with healthy and natural ingredients that are easy to obtain. Our recipe is also surprisingly simple to make – no expertise or sophisticated equipment needed! With our Coconut Fish Curry, you can treat your family to restaurant-quality Indian cuisine without ever having to leave the comfort of your home. The aroma of exotic spices will tantalize your taste buds and the creamy coconut will make your mouth water. Curried fish like this is sure to become one of your favorite dishes, so why wait? Get your taste of India today!This recipe can be prepared with any mild, firm white fish, including
cod. The fish shown in these photos is barrelfish. This delicious, yet somewhat
uncommon fish is found in deep waters along the Atlantic coast from the
Carolinas to southern Florida.
Author:
Michael Conrad
Ingredients
2 T. coconut oil
3 small yellow onion, minced
Sea salt and black pepper, to taste
1 14-oz. can coconut milk, full fat
1 pint cherry or grape tomatoes, washed
1 T. fresh ginger, minced
3-4 garlic cloves, minced
2½ T. curry powder
¼ t. red chili powder
¼ t. ground cinnamon
4 6-oz. cod fillets (or other firm mild white fish)
1.
Heat
the coconut oil in a large high-sided skillet over medium heat. Add the minced onion
and reduce heat to just below medium. Season with salt and black pepper, to
taste, and stir to combine. Cook, stirring occasionally, until onions are a
light golden brown, approximately 15-20 minutes.
2.
While
onions are cooking, combine coconut milk and tomatoes in a blender or food
processor and pulse until just combined. (Small tomato chunks should still be
visible). Set aside.
3.
Once
onions are golden brown, add ginger and garlic to the skillet and stir to
combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with
additional salt and black pepper, to taste, and stir to combine. Cook for
approximately 1-2 minutes, or until very fragrant and a thick paste forms.
4.
Pour
coconut milk and tomato mixture into the skillet. Carefully scrape browned bits
off the bottom of the skillet and stir until sauce is a rich golden color and
the aromatic onion paste is thoroughly incorporated into the mixture.
5.
Bring
sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes
before carefully turning the fish fillets over. Cover and continue cooking
another 3-5 minutes, or until the fish is cooked through.
6.
Remove
from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust
seasonings, as desired. Serve immediately with basmati rice and/or roasted root
vegetables. Offer additional lime wedges for squeezing, if desired. Enjoy!
Recipe Note
Tip: Many traditional curry recipes call for ‘browning’ the onions until they reach a deep, dark color with a rich, intense flavor. Here, this process is halted about halfway through to avoid overwhelming the more delicate fish flavor.
Serving
suggestions:
Basmati rice and/or roasted root vegetables of choice
