Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. ginger, grated
- 2 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, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the curry powder, turmeric, cumin, and coriander and stir until fragrant.
4. Add the fish and stir to coat with the spices.
5. Pour in the coconut milk and water and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the fish is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 24g
- Carbohydrates: 10g
- Protein: 18g
Substitutions for ingredients:
- Any white fish can be used instead of the suggested white fish fillets.
- Olive oil can be used instead of vegetable oil.
- Fresh cilantro can be substituted with fresh parsley or green onions.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry.
- Use shrimp or chicken instead of fish.
- Adjust the amount of spices according to personal preference.
Tips and tricks:
- Use fresh ginger and garlic for maximum flavor.
- Toasting the spices before adding them to the curry will enhance their flavor.
- Use a non-stick skillet or wok to prevent the fish from sticking to the bottom.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro, chopped
- Sliced green onions
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Cucumber salad
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- 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, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Curry is a popular dish in many countries, including India, Thailand, and Malaysia.
Flavor profiles:
- The curry has a rich and creamy flavor with a hint of spice from the curry powder.
Serving suggestions:
- Serve the curry hot with a side of rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian