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Curry Fish

Course Main
Servings 6 - 7 slices
Calories 290 kcal
Author Immaculate Bites

Ingredients

Fish Seasoning

  • 2-3 pounds (907.18 - 1,360.78 g) fish steak
  • 1 teaspoon (2 g) curry powder
  • ½ teaspoon (1.40 g) minced garlic
  • ½ teaspoon (1.40 g) minced ginger
  • Salt and pepper to taste

Curry Fish Stew

  • 4 tablespoons (56 g) canola oil
  • 1 medium onion chopped
  • 4 large garlic cloves minced
  • 1 teaspoon (2 g) grated ginger
  • 1 teaspoons (0.80 g) fresh minced thyme
  • 2-3 tablespoons (12.6 - 18.9 g) curry powder
  • 1-2 bay leaves
  • 1 tomato diced
  • 2 green onions chopped
  • ½ -1 cup (113-226 g) coconut milk
  • 1 1/2 cups (235 - 352.5 g) water or broth more or less
  • Hot pepper (Habanero, Scotch Bonnet or Chili Peppers) , Optional
  • 3-4 basil leaves
  • 1-2 teaspoon (2.1 g) paprika
  • ½ red bell/green bell pepper , diced
  • 1-2 tablespoon (3.80 - 7.60 g) parsley
  • Salt and pepper to taste

Instructions

  1. Season fish with, salt, curry powder, white pepper, ½ teaspoon garlic and set aside. You may do this overnight and refrigerate until ready to use.

  2. In a Cast Iron Skillet, heat oil over medium heat until hot, and then add the fish and brown on both sides - about 3-5 minutes until fish is brown. You may omit this part, if desired.

  3. Remove fish and set aside. Drain oil and leave about 2 tablespoons.

  4. Add onions, followed by minced garlic,ginger, thyme, curry powder and bay leaf, stir for about 2-3 minutes for the flavors to blossom, then add tomatoes cook for another 3 minutes.

  5. Pour in coconut milk and water, continue cooking for about 3-5 minutes. Then throw in hot pepper, if using any, bell pepper, basil leaves and smoked paprika. Return fish to the pot with accumulated juice. Bring to a boil, salt and cook for about 10 minutes. Add  chopped parsley.

  6. Adjust sauce thickness and seasoning with water or broth.

  7. Serve warm.