Ingredients with Measurements:
- 4 Bonga Shad fillets (about 6 oz each)
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the oil in the skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Pour in the coconut milk and stir to combine. Bring to a simmer.
4. Add the Bonga Shad fillets to the skillet, skin side down. Season with salt and pepper.
5. Cover the skillet with the lid and cook for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve the Bonga Shad fillets with the curry sauce spooned over the top. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 32g
Saturated Fat: 23g
Cholesterol: 60mg
Sodium: 140mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Protein: 25g
Substitutions for ingredients:
- Bonga Shad fillets can be substituted with any firm white fish, such as cod or halibut.
- Vegetable oil can be substituted with any neutral oil, such as canola or grapeseed oil.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the curry sauce for a heartier meal.
- Substitute the Bonga Shad fillets with shrimp or scallops for a seafood curry.
- Add chopped tomatoes or bell peppers to the curry sauce for extra flavor and color.
Tips and tricks:
- Make sure to season the fish with salt and pepper before adding it to the skillet.
- Use a spatula to carefully flip the fish fillets over halfway through cooking.
- If the curry sauce is too thick, add a splash of water or chicken broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Bonga Shad with Curry and Coconut in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Bonga Shad with Curry and Coconut in individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with steamed rice or naan bread to soak up the curry sauce.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as broccoli or cauliflower.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the curry sauce is too thin, simmer it uncovered for a few minutes to reduce and thicken.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Bonga Shad is a popular fish in Bangladesh and other parts of South Asia. It is often used in curries and other traditional dishes.
Flavor profiles:
The Bonga Shad with Curry and Coconut is a flavorful and aromatic dish with a rich and creamy sauce. The curry powder, cumin, coriander, turmeric, and cayenne pepper add warmth and spice, while the coconut milk adds sweetness and creaminess.
Serving suggestions:
Serve the Bonga Shad with Curry and Coconut as a main dish for a weeknight dinner or special occasion. It is a great dish to serve for guests or to bring to a potluck.
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Region: Sri Lankan