Fish Fillet In Creamy Coconut Curry
Basic Information
- Servings: 4
- Ready in: 30 minutes
- Preparation time: -
- Cooking time: -
- Rating: 68.55
- Health score: 22.00
- Weight Watcher points: 10.00
Summary
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.
Ingredients
canned tomatoes14.5 oz
coconut milk1 cup
coriander powder0.5 teaspoon
cumin2 teaspoons
indian curry leaves2 sprigs
chillies5
lingcod fillet1 pound
garlic2 cloves
ginger2
chilies5
kabocha squash0.75 cup
oil2 tablespoons
onion0.5
parsley1 tablespoon
tamarind paste1 tablespoon
tumeric powder0.5 teaspoon
Instructions
Step 1
Heat oven and bake squash at 400 degees F.
Step 2
Remove when it is slightly golden brown, or test with skewer for doneness.
Step 3
Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.
Step 4
Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.
Step 5
Heat oil in a deep pan, stir fry onion till soft
Step 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.
Step 7
Add the squash and tomatoes and stir for another 10 minutes.
Step 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.
Step 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.
Step 10
Sprinkle with parsley or cilantro, and serve with cooked basmati rice.
Categories
Cuisines: Indian, Asian
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free, whole 30, pescatarian