Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. curry powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. coriander
- 1 can (14 oz.) coconut milk
- 1 cup water
- 2 tbsp. vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the curry powder, turmeric, cumin, and coriander and stir to combine.
5. Add the coconut milk and water and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes.
7. Add the fish fillets to the pot and gently stir to coat with the sauce.
8. Cover the pot and let simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Any white fish fillets can be used in place of the recommended fish.
- Olive oil or any other vegetable oil can be used in place of the recommended vegetable oil.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add diced potatoes or carrots to the curry for added texture and flavor.
- Use shrimp or scallops in place of the fish.
- Add diced tomatoes or tomato paste for a tomato-based curry.
Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Be gentle when stirring the fish to avoid breaking it apart.
- Adjust the amount of curry powder to your liking for a spicier or milder curry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the fish curry in a bowl with a side of rice and naan bread.
Garnishes:
Fresh cilantro or parsley
Pairings:
- Rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Fish curry is a popular dish in many Southeast Asian countries, including India, Thailand, and Malaysia.
Flavor profiles:
The curry is spicy and aromatic, with a creamy coconut milk base.
Serving suggestions:
Serve the fish curry with rice and naan bread for a complete meal.
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Region: Indian