Tomato And Coconut Fish Curry Recipes

EASY TOMATO AND COCONUT FISH CURRY RECIPE

Steps:

• In a large skillet, melt the coconut oil over medium heat. Add the onion, garlic, lemongrass, ginger, coriander, mustard, cumin, and salt, and stir to combine. Cook for 4 to 5 minutes, stirring frequently, until softened and fragrant.
• Add the tomatoes and, if they are from a jar, crush them into chunks with your spoon or spatula. (I use these Earlywood flat spatulas in most of my cooking, and they are especially handy here.)
• Add the coconut milk and chili pepper, if using, stir, and bring to a simmer. If you wish to include some of the optional vegetables listed, add them now. Cook for 5 to 10 minutes, until the sauce is slightly reduced and the optional vegetables are al dente.
• Dice the fish into 2- to 4-cm (3/4- to 1 1/2-inch) pieces, depending on how firm the flesh of that fish is: if it's a fish that tends to flake easily when cooked, it's best to keep it in larger pieces so it won't fall apart in the sauce too much.
• Add the fish to the sauce and simmer for 5 minutes, until the fish is cooked through.
• Top with herbs and a squeeze of lime juice, and serve immediately, over rice if desired.

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.

TOMATO-COCONUT CURRY WITH COD

Steps:

• Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3-5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
• Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6-8 minutes. Remove from heat.
• Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18-22 minutes.
• Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

COCONUT FISH AND TOMATO BAKE

Steps:

• In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
• Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
• Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
• Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
• Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.

TOMATO AND COCONUT FISH CURRY

Steps:

• Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
• Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.
• Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.
• Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
• Add the shrimp or fish and cook for 5 minutes.
• Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.
• Serve promptly!

FRIED FISH & TOMATO CURRY

Steps:

• Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
• Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
• Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.

TOMATO & COCONUT CURRY

Steps:

• Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
• Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
• Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.

FISH AND TOMATO CURRY

Steps:

• Cut the fish into large pieces .
• Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
• Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
• Simmer until the tomato is cooked to a pulp then add lemon juice.
• Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
• Serve with rice and accompaniments.

COCONUT CURRY FISH

Steps:

• Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
• Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
• Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.