Lime Coconut Fish Curry Recipes

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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

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

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

COCONUT FISH CURRY & RICE



Coconut fish curry & rice image

Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. For a dose of sour use lime juice or tamarind paste if you have it to hand

Provided by Claire Thomson

Categories     Dinner

Time 30m

Number Of Ingredients 16

250g frozen sustainable white fish, cut into bite-sized pieces
1 lime, juiced
1 tsp ground turmeric
3 tbsp vegetable oil or ghee
1 large onion, finely chopped
1 tbsp grated ginger
3 garlic cloves, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
½-1 tsp chilli flakes or powder, or to taste
2 tbsp tomato purée
250g prepared diced butternut squash and sweet potato mix
200ml coconut milk
2 tbsp tamarind paste (optional)
small bunch of coriander, roughly chopped, or use mint
cooked rice, to serve (about 250g uncooked weight)

Steps:

  • Tip the fish into a large bowl with add ½ tsp each of salt and plenty of freshly ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.
  • Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the ginger, garlic, ½ tsp salt, the spices and remaining turmeric, and cook for 2 mins more until fragrant. Stir in the tomato purée and cook for a minute more, stirring. Tip the butternut squash and sweet potato mix into a heatproof bowl with a splash of water, cover and microwave on high for 3 mins until the veg is fork-tender. Tip the mixture into the pan with the onion and spices, and stir to combine.
  • Add the coconut milk, 180ml water, the tamarind paste, if using, and a pinch each of salt and black pepper, and simmer over a medium heat for 10-12 mins until thickened and fragrant.
  • Add the marinated fish to the hot coconut sauce in the pan and cook for 4-6 mins until the fish is opaque and cooked through. Break it into chunky flakes with a wooden spoon as it cooks. Remove the curry from the heat, stir in the remaining lime juice and scatter with the fresh coriander, then serve immediately with rice.

Nutrition Facts : Calories 497 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE



Cod with Coconut, Lime, and Lemongrass Curry Sauce image

Provided by Eric Ripert

Categories     Fish     Dinner     Lunch     Coconut     Cod     Curry     Bok Choy     Lemongrass     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

The Sauce:
1 tablespoon butter
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1 lemongrass stalk, thinly sliced
1-inch knob ginger, thinly sliced
3 kaffir lime leaves
1 tablespoon Madras curry
3 cups chicken stock
3/4 cup fresh coconut milk, or canned
4 cilantro sprigs
Fine sea salt to taste
Freshly ground white pepper to taste
1 tablespoon fresh lime juice
The Cod:
2 tablespoons canola oil
4 7-ounce cod fillets, 1 1/2-inches thick
Fine sea salt to taste
Freshly ground white pepper to taste
The Garnish:
1/2 pound butter
Fine sea salt
9 heads baby bok choy, divided in half (quartered if large)
1/4 cup kosher salt
Special equipment:
2 10-inch nonstick ovenproof skillets

Steps:

  • Preheat the oven to 400°F.
  • To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
  • Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
  • In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
  • To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

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.

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