Fish Fillet In Creamy Coconut Curry
Fish Fillet In Creamy Coconut Curry is a main course that serves 4. For $2.93 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 350 calories, 24g of protein, and 21g of fat. 1 person were glad they tried this recipe. This recipe is typical of Indian cuisine. It is brought to you by Foodista. Head to the store and pick up canned tomatoes, coconut milk, chillies, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is good.
Ingredients
canned tomatoes
14.5 oz
coconut milk
1 cup
coriander powder
0.5 teaspoon
cumin
2 teaspoons
indian curry leaves
2 sprigs
chillies
5
lingcod fillet
1 pound
garlic
2 cloves
ginger
2
chilies
5
kabocha squash
0.75 cup
oil
2 tablespoons
onion
0.5
parsley
1 tablespoon
tamarind paste
1 tablespoon
tumeric powder
0.5 teaspoon
Cooking in Steps
-
1Heat oven and bake squash at 400 degees F.
squash
oven -
2Remove when it is slightly golden brown, or test with skewer for doneness.
skewers -
3Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.
spices
-
4Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.
salt and pepper
wrap
plastic wrap -
5Heat oil in a deep pan, stir fry onion till soft
onion
cooking oil
frying pan -
6Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste.
curry leaves
curry paste
coriander
cooking oil
-
7Add the squash and tomatoes and stir for another 10 minutes.
tomato
squash
-
8Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk.
tamarind juice
coconut milk
curry leaves
milk
frying pan -
9Add slightly more coconut milk if you like more sauce.Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.
coconut milk
fish
-
10Sprinkle with parsley or cilantro, and serve with cooked basmati rice.
cooked basmati rice
cilantro
parsley
