Ingredients with Measurements:
- 1 lb of white fish fillets
- 1 cup of lotus seed pods
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- 1 tablespoon of lime juice
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Cutting board
- Knife
- Measuring cups and spoons
- Grater
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into bite-sized pieces and set them aside.
2. Rinse the lotus seed pods and cut them into small pieces.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the diced onion and cook for 2-3 minutes until it becomes translucent.
5. Add the minced garlic and grated ginger and cook for another minute.
6. Add the curry powder, turmeric, cumin, coriander, and salt. Stir well to combine.
7. Add the lotus seed pods and cook for 2-3 minutes until they become tender.
8. Add the fish pieces and cook for 3-4 minutes until they are no longer translucent.
9. Pour in the can of coconut milk and stir well to combine.
10. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes until the fish is cooked through and the sauce has thickened.
11. Stir in the lime juice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking the fish curry and medium-low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 11g
Protein: 22g
Sodium: 610mg
Sugar: 3g
Substitutions for ingredients:
- You can use any white fish fillets such as cod, tilapia, or halibut.
- If you can't find lotus seed pods, you can substitute them with green beans or snow peas.
- You can use olive oil instead of vegetable oil.
- You can use lemon juice instead of lime juice.
Variations:
- You can add other vegetables such as bell peppers, zucchini, or eggplant.
- You can use different spices such as garam masala, paprika, or chili powder.
- You can use chicken or shrimp instead of fish.
Tips and tricks:
- Make sure to pat the fish dry with paper towels before cooking to prevent it from becoming too watery.
- Don't overcook the fish or it will become tough and rubbery.
- Taste the curry before serving and adjust the seasoning if needed.
Storage instructions:
You can store the leftover fish curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish curry in a microwave or on the stovetop until it is heated through.
Presentation ideas:
Serve the fish curry in a large bowl or on individual plates. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro, lime wedges, chopped peanuts, or sliced green onions.
Pairings:
Serve the fish curry with steamed rice, naan bread, or roti.
Suggested side dishes:
Cucumber salad, mango chutney, or raita.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth 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 to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish curry is a popular dish in many parts of the world, including India, Thailand, and Malaysia. It is typically made with a variety of spices and coconut milk.
Flavor profiles:
This fish curry has a rich and creamy sauce with a spicy and slightly sweet flavor. The lotus seed pods add a unique texture and flavor to the dish.
Serving suggestions:
Serve the fish curry as a main course for dinner or lunch.
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Region: Thai