COCONUT FISH CURRY RECIPES

Name: Coconut fish curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 1 onion, finely chopped; thumb-sized piece ginger, finely grated; 3 garlic cloves, crushed; 1 tsp shrimp paste; 1 small red chilli, shredded (deseeded if you don't like it too hot); 2 lemongrass stalks, split, then bruised with a rolling pin; 1 heaped tbsp medium curry powder; 1 heaped tbsp light muscovado sugar; small bunch coriander, stems finely chopped; 400g can coconut milk; 450g skinless hake fillets, cut into rectangles, roughly credit card size; 220g pack frozen raw whole prawns; 1 lime, halved; cooked rice, to serve

COCONUT FISH CURRY RECIPE - BBC GOOD FOOD

Coconut fish curry recipe - BBC Good Food image

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Provided by Jane Hornby

Categories Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

Steps:

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Nutrition Facts : Calories 412 calories, FatContent 24 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 2 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.7 milligram of sodium

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.

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Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 392 calories per serving

1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
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A little goes a long way here. Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.
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1. Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
2. Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
3. Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
4. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
5. Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.

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Reviews 5
Total Time 30 minutes
Cuisine thai
Calories 281 per serving

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Reviews 4.7
Total Time 27 minutes
Category main-dish
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Calories 418 calorie per serving

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Calories 601 calories per serving

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