Fish Fillet In Creamy Coconut Curry

Fish Fillet In Creamy Coconut Curry

  Ready in : 30 mins

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

canned tomatoes

14.5 oz

coconut milk

coconut milk

1 cup

coriander powder

coriander powder

0.5 teaspoon

cumin

cumin

2 teaspoons

indian curry leaves

indian curry leaves

2 sprigs

chillies

chillies

5

lingcod fillet

lingcod fillet

1 pound

garlic

garlic

2 cloves

ginger

ginger

2

chilies

chilies

5

kabocha squash

kabocha squash

0.75 cup

oil

oil

2 tablespoons

onion

onion

0.5

parsley

parsley

1 tablespoon

tamarind paste

tamarind paste

1 tablespoon

tumeric powder

tumeric powder

0.5 teaspoon

Cooking in Steps

  1. 1
    Heat oven and bake squash at 400 degees F.

    squash

    squash

    oven
    oven
  2. 2
    Remove when it is slightly golden brown, or test with skewer for doneness.

    skewers
    skewers
  3. 3
    Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.

    spices

    spices

  4. 4
    Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.

    salt and pepper

    salt and pepper

    wrap

    wrap

    plastic wrap
    plastic wrap
  5. 5
    Heat oil in a deep pan, stir fry onion till soft

    onion

    onion

    cooking oil

    cooking oil

    frying pan
    frying pan
  6. 6
    Add 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 leaves

    curry paste

    curry paste

    coriander

    coriander

    cooking oil

    cooking oil

  7. 7
    Add the squash and tomatoes and stir for another 10 minutes.

    tomato

    tomato

    squash

    squash

  8. 8
    Remove 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

    tamarind juice

    coconut milk

    coconut milk

    curry leaves

    curry leaves

    milk

    milk

    frying pan
    frying pan
  9. 9
    Add 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

    coconut milk

    fish

    fish

  10. 10
    Sprinkle with parsley or cilantro, and serve with cooked basmati rice.

    cooked basmati rice

    cooked basmati rice

    cilantro

    cilantro

    parsley

    parsley