Curried Fish In Coconut Cream Recipe

Summary

Servings4Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Firm fish fillets500 Gram
 Salt To Taste
 Ghee/Butter2 Tablespoon
 Fresh ginger slices2 , finely chopped
 Onion1 Large, finely chopped
 Garlic1 Clove (5 gm), crushed
 Curry powder2 Teaspoon
 Canned coconut milk1 Cup (16 tbs)
 Tamarind juice1 Tablespoon

Nutrition Facts

Serving size

Calories 359 Calories from Fat 215

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 15.9 g79.5%

Trans Fat 0 g

Cholesterol 102.8 mg

Sodium 223.6 mg9.3%

Total Carbohydrates 16 g5.3%

Dietary Fiber 2.6 g10.5%

Sugars 4.3 g

Protein 26 g51.9%

Vitamin A 0.5% Vitamin C 12.7%

Calcium 10.2% Iron 5.9%

*Based on a 2000 Calorie diet

Directions

Cut fish into bite-sized squares. Sprinkle with salt and allow to stand for a minute. Heat 1 tablespoon of the ghee in a heavy frying pan, and fry the fish on both sides until golden. Remove from pan and set aside. Add remaining ghee to pan, and heat. Add ginger, onion, garlic and curry powder and stir until onion is softened, about 3 minutes. Add coconut milk and simmer uncovered until sauce is reduced and thickened. Add fish and simmer for another minute or two, until fish is heated through. Stir in tamarind juice or vinegar and taste for seasoning (more salt may be needed). Serve with rice and a few side dishes if desired (for instance, chopped peanuts, desiccated coconut, chutney, chopped tomato, mint).

Comments

tanya3286 profile page

tanya3286 says :

Very interesting.. There are a number of Bengali (Indian) fish preparations which are prepared with cream including a lobster recipe - 'galda chingri malai curry' and a beloved recipe of mine 'doi maach' which is prepared with curd or 'doi' :) though i think this should be a fusion dish and not solely American - with the curry powder and coconut milk in it
Posted on: 12 September 2009 - 12:10pm
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