Ingredients with Measurements:
- 1 lb Piracuí fish fillets, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro 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 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
4. Add the curry powder, ground cumin, ground coriander, and turmeric and stir to combine.
5. Add the Piracuí fish pieces to the skillet and stir to coat with the spice mixture.
6. Pour in the coconut milk and water and stir to combine.
7. Add the fish sauce and brown sugar and stir to dissolve.
8. Season with salt and pepper to taste.
9. Bring the curry to a simmer and let cook for 10-15 minutes until the fish is cooked through and the sauce has thickened.
10. Serve the Piracuí fish curry hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 9g
Protein: 20g
Substitutions for ingredients:
- Piracuí fish can be substituted with any firm white fish such as cod or tilapia.
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped vegetables such as bell peppers, carrots, or zucchini to the curry for extra nutrition and flavor.
- Use different types of curry powder or spices to customize the flavor of the curry.
- Add a squeeze of lime juice or a dollop of yogurt to the curry for a tangy finish.
Tips and tricks:
- Be careful not to overcook the fish or it will become tough and dry.
- Adjust the amount of spices and seasonings to your taste preferences.
- Serve the curry with rice or naan bread to soak up the delicious sauce.
Storage instructions:
Store any leftover Piracuí fish curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Piracuí fish curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the Piracuí fish curry in a large bowl or on individual plates, garnished with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Rice or naan bread
- Steamed vegetables such as broccoli or green beans
- Mango chutney or raita
Suggested side dishes:
- Cucumber salad
- Roasted sweet potatoes
- Garlic naan bread
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 to avoid foodborne illness.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
Piracuí is a type of dried fish that is commonly used in Brazilian cuisine. This fish curry recipe combines traditional Brazilian ingredients with Indian spices to create a unique and flavorful dish.
Flavor profiles:
The Piracuí fish curry is spicy, savory, and slightly sweet with a creamy coconut milk base.
Serving suggestions:
Serve the Piracuí fish curry as a main course for dinner or as a hearty lunch.
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Region: Brazilian