Great Fish Curry In Coconut Milk Gluten Free 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.

KERALAN FISH CURRY

Steps:

• Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
• Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
• Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
• Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
• Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
• Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

GREEN COCONUT FISH CURRY

Steps:

• Heat the oil in a nonstick pan, add the mustard seeds, cardamom pods, cloves, and cinnamon stick and stir-fry for 20 seconds (be careful, the mustard seeds might pop). Add half of the chopped onion and stir-fry for 4 to 5 minutes, or until the onions are soft. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander, and 2 ounces (1/4 cup) of coconut milk into a blender or food processor, and blend to a smooth puree.
• Add the coconut milk mixture to the pan along with the whole green chiles, and salt, to taste. Cover the pan with a lid, and cook over a low heat for 12 to 15 minutes, giving the pot an occasional stir.
• Add the remaining coconut milk, the water, the curry leaves, black pepper, garam masala, and the fish, and leave to cook undisturbed for about 3 to 5 minutes, or until the fish is opaque and cooked through.
• To serve this dish, stir in the lemon juice and fresh cilantro. Taste and adjust the seasonings, if necessary, and then pour into bowls and serve with rice.

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).

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.

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 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.