If your fillets are larger, they make take longer to cook, just cook until the fish is cooked through and flakes easily with a fork. The fillets used in this recipe were about 4 ounces each.Full-fat coconut milk was used and that’s what I recommend here.Don’t have seafood broth on hand? Use vegetable broth or even water. Seafood broth or stock was used here to infuse flavour and help speed up the cooking time of those potatoes.Thinly sliced chili pepper or crushed red pepper flakesĪny of these pair lovely with this fish curry recipe:.Fresh herbs, like cilantro, basil or mint (any one or a combo of them).Garnish adds more flavour, colour and texture. ![]() Return the cooked fish to the pan and garnish to taste.By doing this, the spinach will still retain some of it’s beautiful green colour. Stir in spinach and cook until just wilted (you can turn the heat off now if you like the spinach will wilt with the residual heat in the pan). ![]() Stir in a cornstarch slurry and cook for a bit to thicken that coconut-y deliciousness.Then carefully transfer the fish to a plate, being careful not to break up the pieces. Remove and discard lime leaves (they’ve done their part).Submerge them in the sauce and spoon some sauce over each. Make 4 little wells in the curry mixture and tuck the fish fillets into their nice little curry bath, LOL.Reduce the heat just a tad so you have a gentler/slower simmer and cook, uncovered, for 5 minutes, stirring every so often. Pour in the seafood broth, then bring that to a simmer, cover with lid slightly ajar and cook until the potatoes are almost fork-tender.Add baby potatoes, bell peppers, salt, black pepper and lime leaves, stirring to coat everything nicely in the flavourful curry paste mixture.Stir in curry paste and crushed red pepper flakes.Then add garlic and ginger and cook until they’re nice and fragrant. Once the coconut oil is melted, add onion and cook until softened. How To Make Fish Curry With Coconut Milkįull details are in the recipe card below, but here are the basics: If you think it’s done and decide to check, only to find out it’s not cooked, no worries. You can use fresh or frozen (just thaw before using).Ī note on fish, though: Varieties of fish can vary. Halibut, for example, is more steak-like and denser than, say, cod. Even within a variety, the fillets can range from on the thinner side to the thicker side. And the cut (or section) of the fish can affect the thickness. An end or tail piece would be typically be thinner than what a centre cut would be.īottom line: Whatever you use, just heat until the fish is completely cooked through and easily flakes when prodded with a fork. I’ve made with cod and haddock. Halibut or tilapia would work great too! Cornstarch and water (to thicken the curry sauce)įor this recipe, a simple white fish works lovely. I tend to prefer those over oilier fish, like salmon, for instance, in this type of dish. ![]()
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