A delicious dinner of fried fish simmered in a coconut curry sauce, best served over white rice.
This Sunday was no different. Dinner turned out to be a white fish, fried and left to sit in a creamy coconut curry sauce that created so much flavor while it simmered. This flavorful dish took me all of 30 minutes to make so can easily be done on a weeknight. But this 30-minute dinner is fit for a queen and tastes as though you slaved making the sauce for hours.
This dish incorporates some Caribbean staples.
Coconut milk is a must have. Normally we make our own batch from scratch every time. Get a dry coconut (with a little bit of water in it), crack it open and blend with a little water and strain. But since I'm a bit lazy, I am always stocked up with my coconut milk in the tins.
Along with the coconut milk is my favorite condiment, curry!! Yes!! All simmered together and slowly thickened to a nice sauce to cover the fish.
I quickly fried up my fish in a half "bath". Have I mentioned I'm afraid of frying foods? I have no idea why. So deep frying hardly ever happens in my house. I do a "half" fry and turn my pieces over after they are golden.
The richly flavored sauce lets you want to eat the fish all alone, but I usually force myself to pair it with some plain white rice and vegetables. If you are not like me and have a rice cooker, you can easily through the rice in while the fish is frying since you don't have to monitor it. If you are like me and think you need to "pot check", then get your rice in your pot when you add the sauce to the fish.
As I mentioned it's an easy dish and doesn't call for too many extra ingredients. Everything is basic pantry staples.
I used kingfish steaks that I got fresh from the market, but you can easily use any fish that can stand up to a little frying. Salmon steaks or even tilapia would do. Tilapia would just require a little less simmering in the sauce since it is not as firm as salmon or king fish. Just make sure the sauce has thickened up more in the sauce pan before throwing it over the fish
Can I confess that I start eating this before it gets to the table?
Once you get a piece of fish, you just can't stop taking another bite.
This is definitely a winner!
yield: Serves 3
FISH IN COCONUT CURRY SAUCE
A delicious fried fish, simmered in a flavorful sauce made of coconut milk,curry, celery, onions, and chive. All ready in 30 minutes.
prep time: 15 MINScook time: 30 MINStotal time: 45 mins
- 1 teaspoon margarine
- 2 teaspoon curry powder
- Seasoning from fish
- 1/2 cup water
- 1 1/2 cups coconut milk (Make your own)
- 1 teaspoon ketchup
- Salt & pepper to taste
- 2 lbs fish, sliced
- 1 sprig chive
- 1 small onion, chopped
- 2 pegs garlic, chopped
- 1 stalk celery, chopped
- 2 heaped tsp flour (or more)
- 2 teaspoon salt
- 2 teaspoon lime juice
- 1 flavoring pepper (optional)
- 1 teaspoon black pepper
- Oil for frying
- Wash fish and clean fish as you usually do
- Mix chives, onion, garlic and celery together
- Add to fish
- Add salt and lime juice, flavoring pepper to fish and leave to sit for five minutes
- Remove seasoning from fish (Do not discard)
- Heat oil in frying pan
- Coat fish with flour
- Fry fish in oil until golden brown
- Remove from oil and drain
- In a saucepan melt margarine
- Add seasoning from fish to melted margarine and allow to simmer
- Add curry and water and cook gently
- Add coconut milk and other ingredients and leave to simmer until sauce thickens (about 10 minutes)
- Add fried fish to pan and pour sauce over fish
- Leave to simmer on low for five minutes.
Created using The Recipes Generator
**To let this be a 30-minute meal, season and flour fish and set aside. Create sauce to the point of "simmer" then fry fish. By the time fish is completed frying, sauce should be ready to throw over fish
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