Fish Fillet In Creamy Coconut Curry

Fish Fillet In Creamy Coconut Curry

Fish Fillet In Creamy Coconut Curry

30 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   10 Points
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Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 14.5 oz can diced tomatoes
  • 1 cup coconut milk
  • 1/2 teaspoon coriander powder
  • 2 teaspoons cumin
  • 2 sprigs of Indian curry leaves
  • 5 dried chillies, soaked and deseed
  • 1 pound lingcod fillet, cut into bite-size (you can use shrimp too)
  • 2 cloves garlic, chopped
  • 2 of ginger
  • 5 green chilies
  • 3/4 cup cooked kabocha squash, cut in chunks
  • 2 tablespoons oil
  • 1/2 onion
  • 1 tablespoon parsley or cilantro, chopped
  • 1 tablespoon tamarind paste (or 1 Tbsp. lemon juice)
  • 1/2 teaspoon tumeric powder
Instructions

Heat oven and bake squash at 400 degees F.

Remove when it is slightly golden brown, or test with skewer for doneness.

Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.

Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.

Heat oil in a deep pan, stir fry onion till soft

Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste.

Add the squash and tomatoes and stir for another 10 minutes.

Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk.

Add slightly more coconut milk if you like more sauce.Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.

Sprinkle with parsley or cilantro, and serve with cooked basmati rice.

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