Coconut Fish Curry
The recipe is adapted from one at Scrummy Lane. It yields 3 medium sized one-dish meals served with steamed white rice.
Ingredients
- 1 300 grams fresh white fish fillet (or a frozen one, thawed)
- optional 5 (100 grams) large shrimp (*see footnote 1)
- 1 tablespoon butter
- 1 teaspoon minced ginger
- 1 medium 300 grams onion, sliced
- 2 tablespoons mild madras curry powder or your preferred curry powder / paste
- 1 270 milliliter can low fat coconut milk (or full fat if you prefer)
- 2 teaspoons light soy sauce or 1 teaspoon fish sauce
- 2 cups 150 grams chopped green beans
- 2 cups 200 grams white mushrooms
- 1/2 80 grams carrot, sliced
- 2 tablespoons oyster sauce
- 1/2 teaspoon salt or to taste
- optional handful of fresh cilantro for garnish
- Steamed white rice or naan bread to serve with
Instructions
- Dry the fish thoroughly with a paper towel. Cut the fish into several large pieces.
- (optional) Peel and devein shrimp. Save the shrimp heads for later use.
- Heat butter in a medium sized nonstick skillet over medium heat until melted. Add ginger. Stir a few times until fragrant. Add white onion. Stir and cook until pale brown and slightly charred, about 8 minutes.
- Turn to low heat and add curry powder. Stir and cook until curry powder coats onion evenly and smells good, 1 to 2 minutes.
- Add coconut milk, 1/2 cup water, and the soy sauce and stir a few times. Add green beans, mushrooms, carrot, and shrimp heads (if using) (*see footnote 2). Cover and cook over medium high heat until boiling. Turn to lowest heat and simmer until vegetables turn soft, about 10 minutes.
- Add oyster sauce and mix well. Taste the curry and add salt to taste (I used 1/2 teaspoon).
- Place fish and shrimp (if using) on top. Cover and continue to simmer until the seafood is cooked through, 6 to 8 minutes. Do not over cook the fish and shrimp.
- Serve warm with steamed rice or naan bread.
Notes
(1) I saved the shrimp heads so I could use them to make a broth base for the curry. You can skip the shrimp and replace the shrimp heads with a cube of stock or broth into the curry later on.
(2) If you don't use shrimp heads in this recipe, you can add a stock cube here, or replace the 1/2 cup water with chicken broth.
(2) If you don't use shrimp heads in this recipe, you can add a stock cube here, or replace the 1/2 cup water with chicken broth.