ISLAND COCONUT CURRY SAUCE
Brush this slightly sweet sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table. DO NOT substitute coconut milk for the cream of coconut. Coco Lopez is usually found with drink mixers in the grocery, I have found other brand for much less at my local Asian markets. You can also use as a marinade.
Provided by momaphet
Categories Low Protein
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.
COCONUT CURRY FISH
Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.
Provided by Millie Peartree
Categories dinner, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
- Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
- Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
- Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.
MARINATED RAW FISH IN COCONUT CREAM ( SAMOAN DISH )
Marinated Raw Fish In Coconut Cream, is one of a kind in Samoa, well if you like raw fish with it's rich taste of coconut milk, then you'll like this.:) enjoy.
Provided by Gorona Filo
Categories Coconut
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut fish into cubed pieces.
- Sprinkle with salt then lemon juice.
- Cover and chill for 2 hours or overnight or until fish whitens, stirring occasionally.
- Put in onion, coconut cream, tomatoes and cucumber, and garnish with 1/2 lemon slices.
- Serve chilled.
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