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. Try Coconut Curry Fish, Coconut fish curry, and Coconut Fish Curry for a for similar recipes.
Prep Time:
8 mins
Cook Time:
22 mins
Total Time:
30 mins
Servings:
4
Nutrition per Serving
Calories
350
Protein
23.98g
Carbs
20.88g
Fat
20.53g
Ingredients
Original recipe (4 servings) → 4 servings
- •14.5 oz canned tomatoes
- •1 cup coconut milk
- •0.5 teaspoon coriander powder
- •2 teaspoons cumin
- •2 sprigs indian curry leaves
- •5 chillies
- •1 pound lingcod fillet
- •2 cloves garlic
- •2 ginger
- •5 chilies
- •0.8 cup kabocha squash
- •2 tablespoons oil
- •0.5 onion
- •1 tablespoon parsley
- •1 tablespoon tamarind paste
- •0.5 teaspoon tumeric powder
Directions
Heat oven and bake squash at 400 degees F.
Remove when it is slightly golden brown, or test with skewer for doneness.
Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.
Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.
Heat oil in a deep pan, stir fry onion till soft
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.
Add the squash and tomatoes and stir for another 10 minutes.
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.
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.
Sprinkle with parsley or cilantro, and serve with cooked basmati rice.
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