Coconut Curry Fish Stew Recipes

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COCONUT CURRY FISH



Coconut Curry Fish image

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Provided by Millie Peartree

Categories     dinner, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips
2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips
1 medium onion, sliced
Kosher salt and freshly cracked black pepper
1 1/2 tablespoons Jamaican curry powder (hot or mild)
2 garlic cloves, minced
1 tablespoon grated ginger
4 (6-ounce) fillets frozen fish, such as whiting or cod
1 (14-ounce) can coconut milk
1 lime
2 scallions, trimmed and thinly sliced, for garnish
Fresh cilantro leaves and tender stems, for garnish
White rice or couscous, for serving

Steps:

  • Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
  • Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
  • Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
  • Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

COCONUT FISH CURRY



Coconut Fish Curry image

Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice.

Provided by Victoria Teasdale

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 10

1 ½ teaspoons curry powder
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon olive oil
3 cloves garlic, minced
1 onion, chopped
4 ¼ ounces coconut milk, divided
4 ¼ ounces water, divided
3 ½ ounces cod, cut into bite-size pieces
1 large tomato, diced

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.

Nutrition Facts : Calories 237.3 calories, Carbohydrate 18.7 g, Cholesterol 17.6 mg, Fat 14.2 g, Fiber 4.4 g, Protein 12.3 g, SaturatedFat 11.5 g, Sodium 50.8 mg, Sugar 7.3 g

THAI-CURRY SEAFOOD STEW



Thai-Curry Seafood Stew image

Categories     Soup/Stew     Milk/Cream     Rice     Stew     Quick & Easy     Basil     Mussel     Scallop     Shrimp     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon Thai red curry paste
2 1/2 cups canned unsweetened coconut milk
1 cup water
1 1/2 cups purchased broccoli slaw
1/2 pound uncooked shrimp, peeled, deveined
1/2 pound sea scallops
1 pound mussels, scrubbed
1/2 cup chopped fresh basil
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla; optional)
2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

Steps:

  • Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
  • Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

COCONUT RED CURRY STEW



Coconut Red Curry Stew image

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
3 to 4 tablespoons red curry paste
1/2 teaspoon sugar
1 small eggplant, cut into 1-inch pieces (about 4 cups)
3 cups cubed peeled butternut squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) vegetable broth, divided
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
Chopped fresh cilantro
Optional: Lime wedges and hot cooked rice

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.

LIME COCONUT FISH CURRY



Lime Coconut Fish Curry image

Rich and aromatic and surprisingly quick -- about 20 minutes. Use real garam masala -- not the yellow supermarket curry.

Provided by fluffernutter

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 fish steaks (mahi mahi, tilapia, catfish) or 4 fillets (mahi mahi, tilapia, catfish)
1 tablespoon garam masala
2 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, sliced
1 dried hot pepper (or pepper flakes to taste)
1 large fresh tomatoes, seeded or 1 tablespoon sun-dried tomato paste
1 teaspoon additional garam masala or 1 tablespoon mild red curry paste
1 1/2 cups coconut milk
1 to 2 lime, juice of

Steps:

  • Rub fish with garam masala and brown on each side in hot oil in a skillet. The fish shouldn't cook through. Remove from skillet.
  • Saute onion and garlic in additional oil (if needed) in the skillet with the lid on, stirring occasionally, until onions are tender and slightly browned. Add pepper, tomato, and more garam masala. Cook with the lid on for a minute to "melt" the tomato.
  • Add the coconut milk and simmer 5 minutes, stirring often. Add the fish and simmer, covered, until cooked through, about 5 minutes longer.
  • Squeeze lime juice over fish and sauce. Remove the hot pepper. Serve over hot cooked rice.

Nutrition Facts : Calories 309.5, Fat 26.6, SaturatedFat 18.4, Sodium 60, Carbohydrate 18, Fiber 3.9, Sugar 10.6, Protein 4

CURRY FISH STEW



Curry Fish Stew image

This is a recipe I invented as a treat during college. It is a tasty, quick, and inexpensive dinner. Serve with jasmine rice, steamed broccoli or salad, and baguette.

Provided by Kristin

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 10

2 tablespoons soybean oil
1 medium onion, finely chopped
2 green onions, finely chopped
1 fresh red chile pepper, finely chopped
1 ½ tablespoons chopped pimento peppers
2 tablespoons curry powder
1 pint light whipping cream
¾ pound cod fillets, cut into 1 inch cubes
garlic powder to taste
salt and pepper to taste

Steps:

  • Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
  • Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

Nutrition Facts : Calories 668.8 calories, Carbohydrate 15.9 g, Cholesterol 206.4 mg, Fat 52.9 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 25.7 g, Sodium 143.9 mg, Sugar 4.4 g

COCONUT FISH STEW WITH BASIL AND LEMONGRASS



Coconut Fish Stew With Basil and Lemongrass image

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

Provided by Melissa Clark

Categories     for two, soups and stews, main course

Time 20m

Yield 2 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 cups chicken stock
1 13.5-ounce can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeño pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
3/4 teaspoon salt
Finely grated zest of 1 lime
3/4 pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional)

Steps:

  • Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
  • Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams

COCONUT FISH CURRY



Coconut fish curry image

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Provided by Jane Hornby

Categories     Supper

Time 30m

Number Of Ingredients 15

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

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.

Nutrition Facts : Calories 412 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium

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