Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 can (14 oz.) coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 1 tsp. salt
- 1 tbsp. vegetable oil
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
5. Pour in the can of coconut milk and stir to combine.
6. Add the bite-sized pieces of white fish to the skillet and stir gently to coat in the curry sauce.
7. Reduce the heat to medium-low and let the fish simmer in the curry sauce for 10-12 minutes, or until the fish is cooked through.
8. Squeeze the juice of one lime over the curry and stir to combine.
9. Serve the coconut fish curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for sautéing the onion, garlic, and ginger. Medium-low heat for simmering the fish in the curry sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Carbohydrates per serving: 10g
Protein per serving: 23g
Substitutions for ingredients:
- You can use any white fish fillets for this recipe, such as cod, haddock, or tilapia.
- If you don't have curry powder, you can use a combination of ground cumin, ground coriander, turmeric, and paprika.
- If you don't have fresh ginger, you can use 1 tsp. of ground ginger instead.
- You can use olive oil or coconut oil instead of vegetable oil.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry for extra flavor and nutrition.
- Use shrimp or scallops instead of white fish for a seafood curry.
- Add a spoonful of tomato paste to the curry for a richer flavor.
- Use red curry paste instead of curry powder for a spicier curry.
Tips and tricks:
- Be gentle when stirring the fish in the curry sauce to avoid breaking up the fish pieces.
- Taste the curry sauce and adjust the seasoning as needed before adding the fish.
- Serve the coconut fish curry with rice or naan bread to soak up the delicious sauce.
Storage instructions:
Leftover coconut fish curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover coconut fish curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the coconut fish curry in a large bowl or individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve the coconut fish curry with rice or naan bread.
- A side salad with cucumber, tomato, and red onion would be a refreshing accompaniment to the curry.
Suggested side dishes:
- Steamed rice
- Naan bread
- Side salad with cucumber, tomato, and red onion
Troubleshooting advice:
- If the curry sauce is too thick, you can add a splash of water or chicken broth to thin it out.
- If the curry sauce is too thin, you can let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover coconut fish curry in the refrigerator and consume within 3 days.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine. Coconut milk is often used in curries to add a creamy texture and a hint of sweetness.
Flavor profiles:
This coconut fish curry is mildly spicy and has a rich, creamy flavor from the coconut milk. The curry powder and spices add depth and complexity to the dish.
Serving suggestions:
Serve the coconut fish curry hot with rice or naan bread for a satisfying and flavorful meal.
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Region: Thai