Curry Fish
Ingredients
Fish Seasoning
-
2-3
pounds
fish steak
-
1
teaspoon
curry powder
-
½
teaspoon
garlic, minced
-
½
teaspoon
ginger, minced
-
to taste
salt and pepper
Curry Fish Stew
-
4
tablespoons
canola oil
-
1
medium
onion, chopped
-
4
large cloves
garlic, minced
-
1
teaspoon
grated ginger
-
1
teaspoon
fresh thyme, minced
-
2-3
tablespoons
curry powder
-
1-2
bay leaves
-
1
tomato, diced
-
2
green onions, chopped
-
½-1
cup
coconut milk
-
1½
cups
water or broth
-
to taste
hot peppers (optional)
-
3-4
leaves
basil
-
1-2
teaspoons
paprika
-
½
red bell pepper, diced
-
1-2
tablespoons
parsley
-
to taste
salt and pepper
Instructions
- Season the fish with salt, curry powder, white pepper, and garlic, and set aside. Refrigerate overnight for best results.
- Heat oil in a cast-iron skillet over medium heat and brown the fish on both sides for 3-5 minutes. Remove fish and set aside.
- Drain excess oil, leaving about 2 tablespoons in the pan.
- Add onions, garlic, ginger, thyme, curry powder, and bay leaf to the pan, stirring for 2-3 minutes.
- Add diced tomatoes and cook for another 3 minutes.
- Pour in coconut milk and water, and continue cooking for 3-5 minutes.
- Add hot peppers, bell pepper, basil, and smoked paprika.
- Return the fish to the pot with its juices, bring to a boil, adjust salt, and cook for about 10 minutes.
- Add chopped parsley and adjust sauce thickness with water or broth as needed.
- Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
427
Total fat
30g
Total carbohydrates
10g
Total protein
32g
Sodium
144mg
Cholesterol
100mg
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