I love curry. Major understatement but it’s a start. I have eaten and made more curries than I can count. Some are complex and complicated and really worth the time is takes to create them. This recipe is simple, quick and still delivers. Tonight the husband said, “you could serve this in a restaurant.” Nice.
You can make it with any white fish. You can also make it with squid or scallops or shrimp or some combo of any and all.
Coconut Fish Curry
- 1 yellow onion diced
- handful of unsweetened, shredded coconut
- 1 can coconut milk (not light, I prefer Whole Foods 365 brand organic)
- 1 Jalapeno minced or any hot pepper you may have would work (I used some from my yard tonight)
- Spices: tumeric, hot curry powder, S+P
- Optional: hot curry paste
Sautee onion and hot pepper in coconut oil until it softens. Add coconut flakes and let them brown a little. Open can of coconut milk so it’s ready – add a good dash or 2 of each spice and let them cook for 30 second or so. When they become fragrant add the coconut milk. If I have hot red curry paste in the house I’ll add a Tbs spoon or so at this point. Let the mixture cook together for a few minutes and then add your raw seafood. If the fish fillets are big I’ll often cut them with kitchen shears. Let simmer on medium low for 5-7 minutes, watching the fish to be sure it’s cooking evenly. Flip as needed and don’t let it over cook – when it flakes it’s done. Remember it will keep cooking a little in the hot liquid as it sits.