In Paleo, Recipes on January 17, 2012 at 7:35 AM
I love coconut and I love curry. Bingo. Here’s a quick (potentially one dish) recipe that you can whip together depending on what you have on hand in the house. I never measure anything for this but I have estimated amounts below as a guide. If you don’t have an ingredient just leave it out. This is great eaten as is in a bowl or served over raw baby spinach, which will wilt nicely under the hot broth. Don’t forget to drink the broth – my Mom’s favorite part!
- 1 lb grass-fed beef (I’ve also used bison and ground lamb)
- 1 egg
- 1/2 cup almond meal (Trader Joe’s almond meal or just throw a few almond in your food processor until they’re a fine meal but not butter!)
- Quarter of a yellow onion, few cloves of garlic garlic, fresh ginger – all minced
- Few shakes of curry powder, turmeric, cinnamon
Gently mix all ingredients making sure to keep meatballs most (don’t add too much almond meal) and form small meatballs (makes about 12) Either pan sear lightly with coconut oil or cook in the oven 10-12 minutes on a lined or greased cookie sheet. The goal is only to partially cook them.
- Remainder of onion (sliced)
- 1 jalapeno, diced
- Chopped fresh ginger
- 1 cup unsweetened large coconut flakes (Tropical Traditions has great products)
- Few shakes of curry powder, turmeric
- 2 cans coconut milk (Whole Foods brand organic variety is my absolute favorite kind )
While meatballs are cooking saute the following in coconut oil: onions, jalapeno and ginger. When onions are soft, add unsweetened coconut flakes and let brown lightly. At this point you can add curry powder and turmeric and stir until spices become fragrant – about 30 seconds. Then add 2 cans of coconut milk and let the mixture come to a simmer. *At this point, if you want you can add any extra heat you like – I often add hot red curry paste.
Once the mixture is ready, add the meatballs and any juices from the pan and let the meatballs cook in the sauce until done – I like mine cooked medium. If you want, during the last few minutes of cooking add raw green beans (cut in half) and they will cook lightly.
- Easiest Fish Curry (whatfeedsus.wordpress.com)
In CSF, Recipes on November 7, 2011 at 8:44 AM
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.