Spicy Fish Curry With Coconut Sauce Recipes

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.

SPICY COCONUT CURRY SAUCE

Steps:

• Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
• Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
• Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

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.

SPICY FISH CURRY WITH COCONUT SAUCE

Steps:

• 1. Prepare the coconut milk. Then, in a small spice or coffee grinder, coarsely grind together the red chili peppers, coriander, mustard seeds, and the peppercorns. In a food processor or a blender, process together the chopped onion and garlic until smooth. Add the ground spice mixture, the turmeric, and the salt and process once again to make a smooth paste.2. Place the fish pieces in a large non-reactive bowl, add the marinade, and mix well, making sure that all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours.3. Heat half of the oil in a large nonstick skillet over medium heat and cook the sliced onion and ginger, stirring, until browned, about 7 minutes. Transfer to a bowl.4. Add the remaining oil to the skillet and fry the fish pieces, turning once or twice, until golden outside, about 4 minutes total.5. Add the coconut milk and simmer over low heat, about 5 minutes. Do not stir with a spoon if needed, stir by shaking the skillet. Very carefully, mix in the vinegar and simmer another 2 to 3 minutes to blend the flavors. (The fish should be just flaky and opaque inside.) Transfer to a serving dish, sprinkle the cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SEA BASS WITH COCONUT-CURRY SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
• Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.