Ingredients with Measurements:
- 2 lbs African longfin eel fillets
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Spatula
Step-by-step instructions:
1. Rinse the African longfin eel fillets and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and salt to the skillet and stir to combine.
5. Pour in the can of coconut milk and stir to combine with the spices and vegetables. Bring the mixture to a simmer.
6. Add the bite-sized pieces of African longfin eel to the skillet and gently stir to coat them with the coconut curry sauce.
7. Cover the skillet with a lid and let the eel cook for 5-7 minutes until it is cooked through and tender.
8. Remove the lid and squeeze the lime juice over the eel and sauce. Stir in the chopped cilantro.
9. Serve the African longfin eel with coconut curry sauce over rice or with naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- African longfin eel can be substituted with any firm white fish, such as cod or halibut.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the skillet to make the dish heartier.
- Use different types of curry powder or spices to change the flavor profile of the dish.
- Add diced tomatoes or bell peppers to the skillet to add more vegetables to the dish.
Tips and tricks:
- Be careful not to overcook the eel, as it can become tough and rubbery.
- Use a spatula to gently stir the eel in the skillet to avoid breaking it apart.
- Serve the dish with a side of steamed vegetables, such as broccoli or green beans.
Storage instructions:
Store any leftover African longfin eel with coconut curry sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover African longfin eel with coconut curry sauce in a microwave-safe dish in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the African longfin eel with coconut curry sauce in a shallow bowl or on a plate with a garnish of fresh cilantro or sliced lime.
Garnishes:
Fresh cilantro, sliced lime, chopped peanuts, or sliced green onions.
Pairings:
Serve the African longfin eel with coconut curry sauce with a side of steamed rice or naan bread.
Suggested side dishes:
Steamed vegetables, such as broccoli or green beans.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the eel is overcooked, it may become tough and rubbery. Be sure to cook it for only 5-7 minutes or until it is just cooked through.
Food safety advice:
Be sure to cook the African longfin eel to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Coconut curry sauce is a popular dish in many African countries, including Kenya and Tanzania.
Flavor profiles:
The African longfin eel with coconut curry sauce has a rich and creamy flavor with a hint of spice from the curry powder and cumin.
Serving suggestions:
Serve the African longfin eel with coconut curry sauce as a main dish for dinner or lunch.
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