Wednesday, March 2, 2011

Fish in Coconut Curry Sauce

We returned from a visit to Kenya recently, and here's an East African dish that we enjoyed immensely while we were there.  It was prepared for us by our hostess, who graciously gave me a copy of her recipe to take home. I didn't waste any time in cooking it up in my own kitchen!


Ingredients:

  • 3 Tablespoons oil
  • 2 - 2 1/2 pounds fish filets, cut into serving size pieces (sole, snapper, talapia)
  • 1 onion, chopped or sliced
  • 1 or 2 green bell peppers, chopped
  • 6 cloves garlic, minced
  • 1 1/2 cups coconut milk
  • 3 tomatoes, skinned and chopped
  • 2-3 teaspoons curry powder
  • 2 Tablespoons lemon juice
  • salt and pepper to taste
Method:
  1. Heat the oil over medium-high heat in large skillet.  Sear the fish filets on both sides quickly and remove to a plate.  Do not cook through.
  2. Reduce the heat to medium, and add the onions and peppers.  Saute until the onion is semi-transparent. 
  3. Add garlic and saute for 1-2 more minutes.
  4. Add tomatoes, coconut milk, curry powder, lemon juice, salt and pepper.  Bring to a boil; then reduce heat to a simmer.
  5. Add the fish filets. Cover and continue to simmer until fish is cooked through (5-10 minutes). 
  6. Serve on a bed of rice.


    15 comments:

    1. That looks and sounds amazing. I might have to try that next time I have people over.

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    2. Now that sounds like a must make. Maybe over the weekend I will serve this. isn't it nice when someone shares a recipe.

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    3. yummy mom. I'm making this over the weekend.

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    4. I want to make this sometime soon.It sounds a bit strange, but I have had coconut milk in an Indonesian soup and loved it!!

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    5. Delicious! This was perfect for supper tonight.

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    6. Sounds very tasty especially with that coconut curry sauce!

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    7. Lucky me! I'm working on clearing out all the corners of my freezer and I had some halibut. I made this tonight and knew we'd like it. Scrumptious over basmati rice.
      I can't count the times you have 'cheered up' our meals.
      You're the best!

      P.S. Light coconut milk still has great taste and reduces calories dramatically - Native Forest is the best brand in my opinion.

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    8. I made this and it was fab! I used Talapia and threw in some shrimp because my son likes them. Thanks for this blog!

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    9. was very good and fast to make

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    10. Great Recipe. Made it with shrimp & scallops, and it was absolutely scrumptious!!
      I'd like to try it with cut chicken breast also.... think it might turn out very nice.

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    11. I made this recipe tonight and it was so good! I actually used canned tuna, added a tsp of sugar, and served it on stir-fry noodles. It was super fast and delicious which is great for me, a mom of 3 kids under 2! :) Thanks!

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    12. We substituted shrimp for the fish, and added bean sprouts right at the end of cooking. We also added a few red pepper flakes for a little zip. Very tasty!

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    13. Great recipe. We used shrimp instead of fish, added bean sprouts at the end of the cooking, doubled the lemon juice and added a few red pepper flakes to give it a little zip.

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    14. Loved it!! Fresh halibut caught by my husband, and we both felt proud of the dinner. Him for bringing home the fish and me for turning it into an amazing meal! That sauce could be used for almost anything!

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    15. Judy, we are eating more fish around here and this is one of the recipes I often go to. Fish can be as versatile as chicken or any other meat and it makes the fish dish stretch a bit to feed more people. We really enjoy it, and super so good today!

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