Ingredients with Measurements:
- 1 lb. of firm white fish fillets (such as cod or halibut)
- 1 tbsp. of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. of grated ginger
- 1 tbsp. of curry powder
- 1 tsp. of ground cumin
- 1 tsp. of ground coriander
- 1/2 tsp. of turmeric
- 1/4 tsp. of cayenne pepper
- 1 can of coconut milk (13.5 oz.)
- 1 cup of water
- 1 tbsp. of fish sauce
- 1 tbsp. of brown sugar
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Serving bowls
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 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, turmeric, and cayenne pepper to the pot. Stir well to combine and cook for 1-2 minutes until the spices are fragrant.
5. Pour in the can of coconut milk and 1 cup of water. Stir well to combine and bring the mixture to a simmer.
6. Add the fish sauce and brown sugar to the pot and stir well to combine. Season with salt and pepper to taste.
7. Gently add the fish pieces to the pot and stir well to coat them with the curry sauce.
8. Cover the pot with a lid and simmer the curry for 10-15 minutes until the fish is cooked through and the sauce has thickened.
9. Serve the curry hot in bowls, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 9g
Protein: 22g
Sodium: 600mg
Substitutions for ingredients:
- You can use any firm white fish fillets for this recipe, such as tilapia or haddock.
- If you don't have fish sauce, you can substitute soy sauce or Worcestershire sauce.
- If you don't have brown sugar, you can use honey or maple syrup instead.
Variations:
- You can add vegetables to the curry, such as bell peppers, carrots, or potatoes.
- You can use different spices to customize the flavor of the curry, such as garam masala, cardamom, or cinnamon.
- You can use chicken or shrimp instead of fish.
Tips and tricks:
- Be gentle when adding the fish to the curry to avoid breaking it apart.
- Taste the curry and adjust the seasoning as needed before serving.
- You can make the curry ahead of time and reheat it before serving.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
- Chopped cilantro
Pairings:
- Serve the curry with a side of rice or naan bread.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Roasted potatoes or sweet potatoes
- Salad with a tangy dressing
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 uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid foodborne illness.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Rukam-style fish curry is a popular dish in the southern region of Thailand, where it is known for its bold flavors and use of fresh seafood.
Flavor profiles:
- This curry has a rich and creamy sauce with a spicy kick from the curry powder and cayenne pepper. The fish adds a mild and delicate flavor to the dish.
Serving suggestions:
- Serve the curry hot in bowls, garnished with chopped cilantro and a side of rice or naan bread.
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Region: Indian