That could be a type of recipes I’m massive excited to have added to my repertoire: it’s very (very) simple, it may very well be whipped up from 100% pantry substances, and as rapidly as a result of it’s on the desk it tastes and looks like a much more refined dish, the type that makes you sigh with pleasure and content material materials supplies and say, “We eat fairly correctly spherical correct proper right here, don’t we?”
It began out on account of the 20-minute fish curry in Meera Sodha’s very good info, Made in India, Cooked in Britain, which I personal in its British mannequin and have used fairly just a few occasions with good success. Her real recipe is for an Indian-style curry with out the coconut milk, nonetheless after fairly just a few iterations in my kitchen it has taken on Southeast Asian flavors (lemongrass, basil or cilantro, lime juice) that make it somewhat little bit of bit Thai as correctly.
An amazingly simple fish curry
I apologize to purists of every delicacies upfront, nonetheless the result’s a constructive curry, richly favorful and clean-tasting, that does very properly by itself or served over rice. My present choice goes to this sticky rice, which I throw into the rice cooker Maxence talked me into buying for regardless of my reluctance (rice cooks merely constructive in an frequently pan on the range! we don’t want a specialised instruments!), and I now love and cherish (good rice! each time! no want to check out or time or one factor!).
Since deciding on this very good fish curry system, I now ensure that I shield accessible a can of coconut milk, a jar of whole peeled tomatoes, and fish fillets contained in the freezer always (the spices, onions, and updated ginger I all the time have spherical), and I throw the curry collectively virtually on a weekly foundation. Though I’ve solely made it for our household meals to date, it’s indisputably a company-worthy dish, one you would possibly even pull off for a weeknight banquet, most certainly adopted by this vanilla-roasted pineapple.
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Simple Tomato and Coconut Fish Curry Recipe
Substances
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 stalk lemongrass, peeled and finely sliced
- 1 thumb-sized piece updated ginger, peeled and finely grated
- 1 teaspoon coriander seeds, freshly floor
- 1 teaspoon mustard seeds, freshly floor
- 1 teaspoon cumin seeds, freshly floor
- 1 teaspoon constructive sea salt
- 400 grams (14 ounces) tomatoes, every updated and coarsely chopped, or drained from a jar of whole peeled tomatoes
- 200 ml (6 3/4 ounces) full-fat coconut milk (= half of a day by day can)
- 1 small updated chili pepper, thinly sliced (elective)
- Elective greens: inexperienced peas, sugar peas, sliced chard greens or spinach leaves
- 600 grams (1 1/3 kilos) fillets of mild-flavored, sustainable white fish of your selection
- Updated Thai basil, thinly sliced, or cilantro leaves
- Lime juice, for serving
- Thai or basmati rice, cooked, for serving
Directions
- In an infinite skillet, soften the coconut oil over medium warmth. Add the onion, garlic, lemongrass, ginger, coriander, mustard, cumin, and salt, and stir to mix. Put collectively dinner for 4 to five minutes, stirring always, till softened and aromatic.
- Add the tomatoes and, within the occasion that they are from a jar, crush them into chunks collectively alongside along with your spoon or spatula. (I benefit from these Earlywood flat spatulas in most of my cooking, and they also’re notably helpful correct proper right here.)
- Add the coconut milk and chili pepper, if utilizing, stir, and convey to a simmer. Inside the event you want to embody fairly just a few the elective greens listed, add them now. Put collectively dinner for five to 10 minutes, till the sauce is barely diminished and the elective greens are al dente.
- Cube the fish into 2- to 4-cm (3/4- to 1 1/2-inch) devices, relying on how firm the flesh of that fish is: if it is a fish that tends to flake merely when cooked, it is best to maintain up it in bigger devices so it’s not going to disintegrate contained in the sauce an excessive amount of.
- Add the fish to the sauce and simmer for five minutes, till the fish is cooked by.
- Prime with herbs and a squeeze of lime juice, and serve instantly, over rice if desired.
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https://cnz.to/recipes/fish-shellfish/easy-tomato-and-coconut-fish-curry-recipe/
Until in another case well-known, all recipes are copyright Clotilde Dusoulier.