COCONUT CURRY FISH STEW RECIPES

Name: Coconut Curry Fish
Total time: 30 min
Yield: 4 servings
Cuisine: caribbean
Ingredients: 2 tablespoons olive oil; 2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips; 2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips; 1 medium onion, sliced; Kosher salt and freshly cracked black pepper; 1 1/2 tablespoons Jamaican curry powder (hot or mild); 2 garlic cloves, minced; 1 tablespoon grated ginger; 4 (6-ounce) fillets frozen fish, such as whiting or cod; 1 (14-ounce) can coconut milk; 1 lime; 2 scallions, trimmed and thinly sliced, for garnish; Fresh cilantro leaves and tender stems, for garnish; White rice or couscous, for serving

COCONUT CURRY FISH RECIPE - NYT COOKING

Coconut Curry Fish Recipe - NYT Cooking image

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn’t hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Provided by Millie Peartree

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips
2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips
1 medium onion, sliced
Kosher salt and freshly cracked black pepper
1 1/2 tablespoons Jamaican curry powder (hot or mild)
2 garlic cloves, minced
1 tablespoon grated ginger
4 (6-ounce) fillets frozen fish, such as whiting or cod
1 (14-ounce) can coconut milk
1 lime
2 scallions, trimmed and thinly sliced, for garnish
Fresh cilantro leaves and tender stems, for garnish
White rice or couscous, for serving

Steps:

Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

MAHIMAHI COCONUT CURRY STEW WITH CARROTS AND FENNEL RECIPE ...

Mahimahi Coconut Curry Stew with Carrots and Fennel Recipe ... image

Padma Lakshmi always makes extra portions of this excellent coconut-curried mahimahi so she can reheat it the next day and eat it over noodles, like an Asian laksa. More Fish Recipes

Provided by Padma Lakshmi

Total Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 15

Ingredients

Eight 6-ounce skinless mahimahi fillets
1/2 cup fresh lemon juice
Salt
1/2 cup vegetable oil
8 garlic cloves, peeled
3 large shallots, thinly sliced (1 cup)
8 small dried red chiles
12 fresh curry leaves (see Note)
2 tablespoons minced fresh ginger
8 kaffir lime leaves (see Note)
1 large fennel bulb—halved, cored and cut into 1-inch pieces (4 cups)
4 cups carrots, cut into 1-inch pieces
1 teaspoon Madras curry powder
Two 15-ounce cans unsweetened coconut milk
1 cup cilantro leaves, for garnish

Steps:

Put the mahimahi fillets in a large, shallow dish. Pour the lemon juice over the fish and season lightly with salt. Cover and refrigerate for 30 minutes.
In a very large enameled cast-iron casserole, heat the oil. Add the garlic cloves and cook over moderately high heat until sizzling, about 2 minutes. Add the shallots and cook over moderate heat, stirring until softened, about 3 minutes. Add the chiles and curry leaves and cook for 2 minutes. Add the ginger and lime leaves and cook for 2 minutes. Add the fennel, carrots and curry powder and season lightly with salt. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the coconut milk and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 minutes longer.
Add the mahimahi and any accumulated juices to the casserole, nestling the fish into the stew. Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes. Transfer the fillets to a large, deep platter. Pour the sauce over and around the fish. Garnish with the cilantro and serve.

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