Fish in Coconut Curry Sauce Recipe
Going by its popularity in my family, Fish In Coconut Curry Sauce will surely allure your family members too. The dish is made with fish which is easy to procure from any grocery store. The famous dish is served at the Asian table as a yummy Side Dish. This drink packs in quite a few health benefits with the High Protein factor one of them. Dish is a good option if you have 45 minutes. In my view, if one calls oneself a good cook, one must have a personal recipe of Fish In Coconut Curry Sauce, just like I do.
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientFish
Reviewed By :
Rekha Rajan
Ingredients
Sole fillets - 4
Salt - 1 1/2 teaspoons
Oil - 1/3 cup
Onions (preferably red) - 3 cups, thinly sliced
Ginger root - 2 teaspoons, minced (or use 2 teaspoons powdered ginger)
Cashew nuts - 1/4 cup, ground
Chili peppers - 1/2 teaspoon, dried and ground
Saffron - 1/4 teaspoon
Coconut cream - 2 cups
Lime juice - 3 tablespoons (or use lemon juice)
Cornstarch - 1 tablespoon
Sugar - 1 teaspoon
Directions
GETTING READY
1) With a sharp knife, cut the sole into half crosswise.
2) Wash the pieces well and dry.
3) With salt, season the fish pieces.
MAKING
4) In a skillet, heat 3 tablespoons of oil.
5) In this hot oil, brown the fillets. Remove the fillets and keep aside.
6) In the same skillet, heat the remaining oil.
7) In the oil, saute the onions until soft. Do not brown the onions.
8) Remove half of the onions and keep aside.
9) To the remaining onions, gradually add the ginger, nuts, chili peppers, saffron, and the coconut cream. Mix well.
10) Bring this mix to a boil.
11) In a small bowl, stir together the lime juice, cornstarch, and sugar.
12) Into the sauce, add this mix.
13) To the skillet, add the browned fish fillets and cook over low heat for 10 minutes.
SERVING
14) Transfer the fish and sauce to a platter and garnish with reserved onions. Serve hot with rice.
1) With a sharp knife, cut the sole into half crosswise.
2) Wash the pieces well and dry.
3) With salt, season the fish pieces.
MAKING
4) In a skillet, heat 3 tablespoons of oil.
5) In this hot oil, brown the fillets. Remove the fillets and keep aside.
6) In the same skillet, heat the remaining oil.
7) In the oil, saute the onions until soft. Do not brown the onions.
8) Remove half of the onions and keep aside.
9) To the remaining onions, gradually add the ginger, nuts, chili peppers, saffron, and the coconut cream. Mix well.
10) Bring this mix to a boil.
11) In a small bowl, stir together the lime juice, cornstarch, and sugar.
12) Into the sauce, add this mix.
13) To the skillet, add the browned fish fillets and cook over low heat for 10 minutes.
SERVING
14) Transfer the fish and sauce to a platter and garnish with reserved onions. Serve hot with rice.
