Fish Curry With Coconut Milk Food

FISH CURRY WITH COCONUT MILK

Steps:

• Heat coconut oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat.Note: The pan should have a lid for use later.
• When coconut oil is melted, add onion and cook, stirring often, until softened, 3 to 5 minutes.
• Add garlic and ginger, stir, and cook for 1 minute more.
• Stir in curry paste and crushed red pepper flakes (if using).
• Add baby potatoes, bell peppers, salt, black pepper and lime leaves, stirring to coat in curry paste mixture.
• Pour in seafood broth or stock. Bring to a simmer, cover with lid slightly ajar and cook for 10 minutes or until potatoes are almost fork-tender.
• Stir in coconut milk. Reduce the heat just a tad so you have a gentler/slower simmer and cook, uncovered, for 5 minutes. Stir every minute or so and ensure that any "caked" on bits at the top of the pan gets scraped into the mix. That's delicious!
• One at a time, make 4 little wells in the curry mixture and place cod fillets into them so that they are mostly submerged in the sauce. Spoon sauce over top of each fillet.
• Cook, uncovered, for 8 to 10 minutes or until fish is cooked through and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Time can vary, depending on the thickness of the fish.
• Remove and discard lime leaves. Then carefully transfer fish to a plate, being careful not to break up the fish.
• In a cup, combine cornstarch and cold water. Whisk until smooth and blended. Pour into pan and stir. Cook for 1 to 2 minutes until sauce has thickened slightly.
• Stir in spinach and cook until just wilted (you can turn the heat off now if you like; the spinach will wilt with the residual heat in the pan).
• Return the cooked fish to the pan. Garnish to taste, if desired, with cilantro, chili pepper and green onion. Serve. Enjoy as is or with some cooked rice, quinoa or couscous. Great with lime juice squeezed over top.

INDIAN FISH CURRY WITH COCONUT MILK

Steps:

• Heat up the oil on a low to medium heat.
• Peel and chop the onion, and fry gently until translucent.
• Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
• Add the spices, salt and pepper, and give it a good stir.
• Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
• Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
• Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.

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.

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.

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.

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.

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).

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 FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.