Spicy Fish Curry With Coconut Sauce Recipes

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

Steps:

• Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
• Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
• Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

Steps:

• Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
• Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

Steps:

• 1. Prepare the coconut milk. Then, in a small spice or coffee grinder, coarsely grind together the red chili peppers, coriander, mustard seeds, and the peppercorns. In a food processor or a blender, process together the chopped onion and garlic until smooth. Add the ground spice mixture, the turmeric, and the salt and process once again to make a smooth paste.2. Place the fish pieces in a large non-reactive bowl, add the marinade, and mix well, making sure that all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours.3. Heat half of the oil in a large nonstick skillet over medium heat and cook the sliced onion and ginger, stirring, until browned, about 7 minutes. Transfer to a bowl.4. Add the remaining oil to the skillet and fry the fish pieces, turning once or twice, until golden outside, about 4 minutes total.5. Add the coconut milk and simmer over low heat, about 5 minutes. Do not stir with a spoon if needed, stir by shaking the skillet. Very carefully, mix in the vinegar and simmer another 2 to 3 minutes to blend the flavors. (The fish should be just flaky and opaque inside.) Transfer to a serving dish, sprinkle the cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.