Ingredients with Measurements:
- 1 lb. of Rui-Be (Bengali fish)
- 1 can of coconut milk (13.5 oz)
- 1 tbsp. of vegetable oil
- 1 tbsp. of curry powder
- 1 tsp. of ground turmeric
- 1 tsp. of ground cumin
- 1 tsp. of ground coriander
- 1 tsp. of paprika
- 1 tsp. of salt
- 1 tsp. of sugar
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green chili, chopped
- 1 tbsp. of lemon juice
- 1 tbsp. of fresh cilantro, chopped
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Rinse the Rui-Be and pat dry with paper towels.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the chopped onion, minced garlic, grated ginger, and chopped green chili. Cook until the onion is translucent, stirring occasionally.
4. Add the curry powder, ground turmeric, ground cumin, ground coriander, paprika, salt, and sugar. Stir well and cook for 1-2 minutes, until fragrant.
5. Pour in the can of coconut milk and stir well. Bring to a simmer.
6. Add the Rui-Be to the skillet and spoon the coconut curry sauce over the fish. Cover the skillet with a lid and let cook for 10-12 minutes, until the fish is cooked through and flakes easily with a fork.
7. Remove from heat and stir in the lemon juice and chopped cilantro.
8. Serve hot with rice or naan bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 23g
- Saturated fat: 17g
- Cholesterol: 40mg
- Sodium: 650mg
- Total carbohydrates: 14g
- Dietary fiber: 3g
- Sugars: 5g
- Protein: 16g
Substitutions for ingredients:
- Rui-Be can be substituted with any firm white fish, such as tilapia or cod.
- Vegetable oil can be substituted with any neutral oil, such as canola or grapeseed oil.
- Green chili can be substituted with red chili or jalapeno pepper.
- Lemon juice can be substituted with lime juice.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier meal.
- Use shrimp or scallops instead of fish for a seafood curry.
- Add a dollop of Greek yogurt on top of the curry for a creamy finish.
Tips and tricks:
- Make sure to pat the fish dry before cooking to prevent excess moisture in the skillet.
- Adjust the amount of chili to your desired level of spiciness.
- Use fresh spices for the best flavor.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a shallow bowl with a side of rice or naan bread.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Basmati rice
- Naan bread
- Cucumber salad
Suggested side dishes:
- Steamed vegetables
- Lentil soup
- Roasted potatoes
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 uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Rui-Be is a popular fish in Bengali cuisine, which is known for its use of spices and seafood.
Flavor profiles:
- This dish has a rich and creamy coconut curry sauce with a blend of warm spices and a hint of heat from the chili.
Serving suggestions:
- Serve this dish as a main course for a flavorful and satisfying meal.
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Region: Thai