Okasamoanrawfishandcoconutmilk Recipes

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OKA - SAMOAN RAW FISH AND COCONUT MILK



Oka - Samoan Raw Fish and Coconut Milk image

This is a Samoan raw fish dish, similar to Kokoda and ceviche. Use a firm white fish. If possible make your own coconut milk, but canned will do.

Provided by Coasty

Categories     Mahi Mahi

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 kg red snapper or 1 kg mahi mahi, deboned
1/2 cup lime juice
1 cup coconut milk
2 tablespoons capsicums, red, finely diced
2 tablespoons onions, finely diced
1 chili, red finely diced
salt
pepper

Steps:

  • Cut fish into small cubes about 1cm. Place the fish in a glass dish with 1/3 cup of the lime juice and 1/2 tsp salt. Place in the fridge for at least 2 hours but best to leave overnight.
  • Remove fish from dish and wash and drain well.
  • Mix the coconut milk with the capsicum, chili, onion and remaining lime juice.
  • Add well drained fish and season with salt and pepper.
  • This dish should be eaten on the day as the coconut milk will spoil.

Nutrition Facts : Calories 349.8, Fat 10.3, SaturatedFat 8.1, Cholesterol 61.7, Sodium 125.1, Carbohydrate 28.4, Fiber 0.3, Sugar 26, Protein 34.9

SALMON CURRY WITH COCONUT MILK



Salmon Curry with Coconut Milk image

The Salmon Curry with Coconut milk is the ultimate comfort food. It's tangy, mildly spicy, made in one pan and under 30 minutes. Seriously! Can making fish curry be any easier.

Provided by Teena Agnel

Categories     Main Course

Time 10m

Number Of Ingredients 18

1/2 kg (500g) salmon fillet, cut into cubes (Please refer notes)
1 (1/2 cup) raw mango, sliced
10 shallots, thinly sliced
1/4 cup ginger, cut julienne
2 green chillies
2 sprig curry leaves ((can sprinkle coriander leaves in the end))
1 tablespoon coriander powder
1 and 1/2 tablespoon red chili powder
1/2 teaspoon turmeric powder
600 ml coconut milk
1 and 1/2 teaspoon salt, or to taste
3-4 gamboge or 2 tablespoons tamarind pulp ((Please refer notes for substitutes))
FOR TEMPERING OR TADKA
2 tablespoons oil
2 tablespoon mustard seeds
1 sprig curry leaves
2 shallots, sliced
4 dried red chilies

Steps:

  • Add all the ingredients to a pan (Except tempering ingredients) and mix it up.
  • Place on heat and bring it to a boil. Let it simmer for 5 minutes. Turn the heat to low and cover the pan with a lid. Let it cook for another 15 minutes.
  • FOR TEMPERING: Add oil to a pan. Add mustard seeds. Once it crackles, add curry leaves. Add this to the finished curry.
  • Serve the curry warm with rice.

Nutrition Facts : Calories 287 kcal, ServingSize 1 serving

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