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Fish fillet in coconut curry sauce

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Ingredients for 4 servings:

  • 800 g fish fillet(s)
  • Salt
  • lemon juice
  • 2 garlic cloves
  • 200 g onion(s)
  • 2 small chili peppers, dried
  • oil
  • 30 g fresh ginger
  • 2 tbsp curry powder, mild
  • 350 ml coconut milk, unsweetened

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the fish fillet into approximately 3 cm cubes and season with salt and lemon juice. Peel and finely chop the garlic cloves and onions. Finely chop the chilies. In a pot, sauté the onions, garlic, and chilies in heated oil over medium heat for 10 minutes. Peel and dice the ginger, and press it through a garlic press with the vegetables. Add the curry powder and coconut milk, cover, and simmer for 10 minutes. Season with salt. Add the fish cubes to the hot sauce, cover, and simmer gently over low heat for 8-10 minutes. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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