SPICY FISH CURRY WITH COCONUT MILK RECIPES

COCONUT FISH CURRY RECIPE | ALLRECIPES

Coconut Fish Curry Recipe | Allrecipes image

Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice.

Provided by Victoria Teasdale

Categories Seafood Fish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

1?½ teaspoons curry powder
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon olive oil
3 cloves garlic, minced
1 onion, chopped
4?¼ ounces coconut milk, divided
4?¼ ounces water, divided
3?½ ounces cod, cut into bite-size pieces
1 large tomato, diced

Steps:

Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

Nutrition Facts : Calories 237.3 calories, CarbohydrateContent 18.7 g, CholesterolContent 17.6 mg, FatContent 14.2 g, FiberContent 4.4 g, ProteinContent 12.3 g, SaturatedFatContent 11.5 g, SodiumContent 50.8 mg, SugarContent 7.3 g

SPICY COCONUT FISH CURRY RECIPE - GRACE PARISI | FOOD & WINE

Spicy Coconut Fish Curry Recipe - Grace Parisi | Food & Wine image

This sweet-and-spicy fish stew is also great with sea bass. Amazing Seafood Recipes

Provided by Grace Parisi

Total Time 1 hours 0 minutes

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons julienned fresh ginger
1 stalk of fresh lemongrass, tender inner bulb only, julienned
1 1/2 tablespoons Madras curry powder
One 14-ounce can unsweetened coconut milk
3 cups fish stock or bottled clam juice
1 tablespoon Asian fish sauce
1 tablespoon dark brown sugar
2 teaspoons Chinese chile-garlic sauce
Salt and freshly ground pepper
1 pound large red potatoes, peeled and cut into 2-inch chunks
2 pounds skinless red snapper fillets, cut into 2-inch chunks
2 tablespoons cilantro leaves
Steamed rice and lime wedges, for serving

Steps:

In a large enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion, garlic, ginger and lemongrass and cook over high heat, stirring, until golden, about 5 minutes. Add the curry powder and cook, stirring, until fragrant. Add the coconut milk, fish stock, fish sauce, brown sugar and chili-garlic sauce. Season with salt and pepper and bring to a boil.
Add the potatoes and simmer over low heat until tender, about 30 minutes. Add the fish and simmer, stirring occasionally, until just cooked through, 5 to 10 minutes longer. Stir in the cilantro. Serve the curry with rice and lime wedges.

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