Curried fish fillet with coconut
Gently spiced fish, creamy coconut. This works well with a whole host of firm-fleshed fish.
Ingredients
- 1/4 tsp turmeric
- A pinch of sea salt
- 4 fillets of firm-fleshed fish (eg bream) Mixed ratings!
- 2 tbsp sunflower oil
- 4-6 garlic cloves
- 2 tsp peeled and grated root ginger
- 2 green chillies, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- A pinch of chilli powder
- 55g coconut cream or 60ml coconut milk
- A few washed and chopped coriander leaves
!
Support seafood sustainability by varying what you use
The recipe also works with
Brill
,
Black bream
,
Dab
,
Gilthead bream
,
Kingfish
,
Rainbow trout
,
Seabass
and
Tilapia
Method:
- Sprinkle the turmeric and salt over the fish and set aside.
- Heat the oil in a large frying pan or a skillet over medium heat.
- Add the garlic, ginger and chilli and sauté for 3-4 minutes.
- Tip in the cumin, ground coriander and chilli powder and stir, cooking for a minute.
- Add the fish and fry for 3-4 minutes, turning once and taking care not to break up the fillets.
- Stir in the coconut and 4 tbsp of just boiled water.
- Add the lemon juice and simmer for a further 2-3 minutes until the flavours blend and the fish is cooked through and the fish flakes easily.
- Garnish with the coriander leaves and serve with plain basmati rice.