Coconut And Curry Marinated Bluefish With Lima Bean Dal Recipes

COCONUT FISH CURRY

Steps:

• Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
• Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

COCONUT AND CURRY MARINATED BLUEFISH WITH LIMA BEAN 'DAL'

Steps:

• Heat a small skillet over medium heat until hot. Add the coriander and cumin seeds and shake the pan until the seeds are toasted, about 30 seconds. Crush the seeds, place in a bowl and stir in the coconut milk, curry powder, chilies, dry mustard and 1 teaspoon of the salt. Reserve 1 cup of the mixture. Pour the remaining liquid in a large, shallow, glass or ceramic dish.
• Cut diagonal slashes in the skin of the bluefish and place, skin side up in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.
• Place the lima beans and the water in a medium-size saucepan and bring to a boil. Cover and cook for 20 minutes; the beans should be very soft. Drain.
• Place about 1/4 of the lima beans in a blender with 1/2 of the reserved coconut mixture and puree. Scrape the mixture into a saucepan and stir in the remaining coconut mixture, lima beans and remaining 1/2 teaspoon of salt. Place over low heat, cover and cook for 10 minutes, stirring occasionally.
• Start a charcoal grill. When the coals are red hot, remove the fish from the marinade and wipe dry. Place the fish on the grill, flesh side down. Grill for 7 minutes. Turn the fish over carefully and grill until just cooked through, about 5 minutes more.
• Cut the fish in half lengthwise. Cut again crosswise, making roughly equal pieces. Season with salt to taste. Warm the dal. Place 1 piece of fish on each of 4 plates and divide the dal among them. Serve immediately.

FISH FILET IN THAI COCONUT CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

EASY COCONUT CURRY FISH

Steps:

• In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
• Add curry powder, salt and pepper and stir for 1 minute.
• Add coconut milk, tomatoes, stock and allspice, bring to boil.
• Reduce heat and simmer for 20 minutes.
• Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
• Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.

COCONUT FISH CURRY

Steps:

• Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
• Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.