WEEKEND RECIPE: Spicy Coconut Fish Curry

 

It’s often a balancing act trying to cook delicious meals and keeping up with other demands of life, not to worry though we are here to rescue you with simple, delicious and time conscious meals.

This dish is very straightforward, delicious and it pleases even the pickiest foodies. Try it with your choice of Fish – Tilapia, catfish, croaker, prawns or salmon will work well in this recipe. I am making use of filleted catfish cousin called Basa, feel free to use unfilleted fish steaks.

Ingredients:

• Fish – 450 grams  – Cleaned and Cut
• Curry powder- 1 teaspoon
• Turmeric powder – 1 teaspoon ( Substitute- More curry powder)
• Coconut oil – 3 Tablespoons (Substitute – Olive or vegetable oil )
• Onion – Half medium bulb – finely minced
• Chilli pepper – 2 Medium – finely minced (Substitute – 1 habanera pepper (ata rodo))
• Tomatoes – 2 medium – Peeled and cubed
• Coconut milk – 2 cups
• Maggi – 2 cubes
• Salt – To taste
• Ginger powder – ½ Teaspoon
• All purpose Flour- 1 heaped Tablespoon

 

Directions:

• Season the fish with 1 cube of maggi, salt and ginger power. Set aside to marinate for 15 Minutes or overnight
• Place a large skillet on medium heat. Heat up the coconut oil. Add in onions and gently fry until slightly brown

• Add in the turmeric, curry powder and chilli peppers. Fry for two more minutes

• Add in the coconut milk and left over maggi cube. Bring to a boil over high heat

• Add in seasoned fish and tomatoes. Reduce heat to medium. Cover and cook for 10-12 minutes

• Stir gently, taste and adjust for salt
• Scoop some curry sauce into a bowl, add in the flour and combine well to make a paste. Add the mix into the sauce. stir

• Simmer on low heat for another 5 minutes to allow the fish soak in the curry flavor

Remove from heat. Serve on rice.
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