Easy Coconut Curry Fish Food

EASY COCONUT CURRY FISH

Steps:

• In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
• Add curry powder, salt and pepper and stir for 1 minute.
• Add coconut milk, tomatoes, stock and allspice, bring to boil.
• Reduce heat and simmer for 20 minutes.
• Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
• Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.

COCONUT CURRY FISH

Steps:

• Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
• Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

EASY COCONUT CURRY FISH

Steps:

• Heat oil in a large skillet over medium-high heat. Add fennel seeds and onion and cook 3 min. Add garlic, tomatoes, turmeric, basil, cayenne, salt and ½ cup water and bring to a simmer; cook for 6 to 7 min or until liquid is reduced by half.
• Put fish into sauce and reduce heat to medium low, then cook for about 3 min until one side of fish turns opaque. Turn fish over. Add coconut milk, stir sauce gently and bring to a simmer; fish is done when it's opaque. Serve fish with sauce.

COCONUT FISH CURRY

Steps:

• Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
• Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

COCONUT FISH CURRY

Steps:

• Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
• Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

ONE-POT COCONUT FISH CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat, add the onion and a big pinch of salt. Gently fry until the onion is translucent, so around 10 mins, then add the garlic and spices. Stir and cook for another minute, adding a splash of water to prevent them sticking. Tip in the coconut milk and stir well, then simmer for 10 mins.
• Tip the fish pie mix and the frozen peas into the pan and cook until the peas are bright green and the fish is starting the flake, so around 3 mins. Season and add lime juice to taste. Ladle into bowls and serve with yogurt and rice.

COCONUT CURRY CRUST FISH

Steps:

• Arrange your fish in a baking greased baking mold.
• Mix all the ingredients for the crust together. Add some more water if necessary.
• Press the crust ingredients on the fish.
• Sprinkle with oil.
• Bake 30 minutes at 180°C (if necessary during baking time brush with some water). Heat and timing are basing it on convection oven.
• Enjoy!