Fish Curry In Ginger And Coconut Milk Sauce Food

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.

FISH CURRY IN GINGER AND COCONUT MILK SAUCE

Steps:

• Heat oil in the pan. Add in the ginger and curry leaves. Fry for a minute.
• Add in the finely chopped onions and fry for a couple of minutes in medium flame until the onions are soft.
• Add in the tomatoes, green chillies, turmeric and the salt. Green chillies is the used for spiciness and turmeric is for the color. Fry till the tomatoes are cooked and the mixture is almost dry.
• Add in a cup of water and a cup of coconut milk. You can use canned coconut milk too. Mix well and let it simmer to a boil.
• Once the mixture is coming to a boil, add in the fish. Cover the pan and cook for 10 minutes on medium flame.
• Switch off the flame and serve the fish curry hot with rice, appam or idiyappam.

FISH CURRY FROM JOSéE DI STASIO

Steps:

• In a large, shallow saucepan or a high-sided skillet, brown the onion and peppers in coconut oil over medium-high heat for 5 minutes, stirring occasionally. Add half the salt. Reduce heat to medium. Add the garlic, ginger, curry powder, and tomato paste. Cook, stirring, for 2 minutes. Add the coconut milk and simmer for 10 minutes. Taste and adjust seasoning, as needed. Reduce heat to low. Season the fish fillets with remaining salt and add them to curry sauce. Simmer over low heat for 3 to 5 minutes, depending on the thickness of fillets. Cover with sauce and set aside. Prepare basmati rice or rice vermicelli according to package instructions. To serve, garnish dishes with lime wedges and fresh cilantro. CHEF'S SECRET No waste: Use tomato paste in a tube or, if using canned tomato paste, freeze the leftovers. The curry sauce can be prepared ahead of time and gently reheated. Cook fish right before serving (do not bring to a boil). NUTRITION TIP To add greens to the menu, blanch some sweet peas or small broccoli florets in salted water to add when serving.

FISH WITH COCONUT GINGER SAUCE

Steps:

• In a large skillet, over medium heat, add 2 tablespoons oil, chopped peppers, half the shallots, and cook, stirring frequently, until softened, about 3 to 5 minutes.
• Add half the garlic and cook one minute; season with thyme, salt and pepper, stir.
• In a medium saucepan, over medium heat, add remaining tablespoon of oil, remaining shallots, and cook, stirring frequently, until translucent, about 5 minutes.
• Add remaining garlic and ginger, stirring.
• Add the wine and bring to a boil; reduce heat and cook until the liquid has reduced by 3/4 then add the fish or chicken stock.
• Increase heat and add the coconut milk, stir; reduce heat to medium and cook until the sauce thickens, stirring frequently.
• Strain, discard solids, season with salt and pepper; keep warm.
• Meanwhile, pat fish dry with a paper towel, season on both sides with salt and pepper; lightly dredge in flour.
• In a large skillet, melt butter over medium heat, add fish and cook until golden, about 2 to 3 minutes; carefully turn over and cook until golden on the other side.
• To serve, place a fillet on a plate, top with warm pepper mixture, spoon sauce around the fish.

TURMERIC, GINGER & COCONUT FISH CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.
• Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.

COCONUT SEAFOOD CURRY

Steps:

• Heat oil in a large pan, add onion, garlic and ginger, cook until onion softens.
• Stir in spices, mustard seeds, cinnamon stick and sambal oelek, stir until fragrant.
• Add coconut cream, stir until well combined.
• NOTE: The kara brand is quite a thick coconut cream, if my sauce thickens up to much I add a little extra light cream or milk. I haven't mentioned, adding cornflour to thicken for this reason, but I also know some brands can be quite watery, so you may want to thicken some more, if this is the case.
• Add sugar and juice, stir until mixed.
• Add all the seafood and cook covered about 5-10 Min's or until seafood is cooked through. Cooking times will vary according to what seafood you choose to use in this, so I can't give you an exact time.
• I served mine over sweet potato mash, but it is also good over rice as well.

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.

GREAT FISH CURRY IN COCONUT MILK (GLUTEN FREE)

Steps:

• Add half the turmeric,salt and lemon juice to little more than half a cup of water(in a dish)mix.
• Marinate the fish in it for 20 minutes then rinse it off under the tap.
• In a bowl mix together the tomatoes,peppercorns,cloves,cardamoms,curry leaves,coconut milk,turmeric and salt to taste.
• Heat the oil and saute onions garlic and ginger about 15minutes.
• Then add the bowl of mixed spices and coconut milk and cook for 10 minutes (on low heat).
• Cut the fish into large pieces and add and cook for 10 minutes.
• Serve with boiled rice(basmati).

FISH IN COCONUT MILK CURRY

Steps:

• Cut the fish in serving pieces.
• Chop the onion, bell pepper, garlic, and tomatoes in small pieces.
• Heat the oil over medium-high heat in a large pot.
• Sear the fish filets and put them on a separate plate. Do not cook through.
• Reduce the heat to minimum and add the pepper and onion. Saute until the onion is semi-transparent.
• Add the garlic, and saute for 2 minutes.
• Add the tomatoes and bring to a boil. Add the rest of the ingredients, bring to a boil and reduce heat to simmer.
• Add salt and pepper to taste. Add the fish filets.
• Cover the pot and simmer until the fish is cooked through, which should take up to 10 minutes.
• Serve with rice, boiled potatoes, chapatti, or broiled cassava.

GREEN CURRIED FISH

Steps:

• Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
• Add the green curry paste, and fry for another 2 minutes.
• Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
• Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
• Also add about half the fresh coriander.
• Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
• Stir through the fresh herbs gently.
• Serve in deep bowls over steamed rice, scattered with the fresh spring onions.