coconut fish curry

this meatless month has been going along swimmingly. maybe it’s because of all the fish we’ve been eating, lol!  i’ve lost 5 lbs and i’m feeling quite good about starting off the new year in such a positive way. the only obstacle that keeps popping up in the middle of my healthy road is a lack of meatless recipes in my repertoire. my weekly roasted chicken dinner and penne with sausage are not dishes that can simply be made sans meat. i’ve been forced to rethink, not only the way i eat, but the way i shop and cook. using fish as a protein isn’t new to me, but i’m realizing now that my “old standbys” in our weekly menu need to be replaced and rethought. i made a delicious coconut fish curry this week that will definitely be repeated in this month and beyond!

coconut fish curry (serves 2)

1 lb monk fish fillet (or any meaty white fish), cleaned and cubed
2 tablespoons canola oil
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1 teaspoon turmeric
1 teaspoon chili paste
1 tablespoon fish sauce
1 tablespoon lemongrass, finely chopped
1 teaspoon ginger, grated
1-15oz can coconut milk
1 cup cherry tomatoes, halved
2 tablespoons italian parsley, chopped

in a large skillet over med high heat, add the canola oil, brown sugar, curry, turmeric, chili paste, fish sauce, lemongrass, and ginger and saute until the sugar has melted and all the spices have melded, around 5 minutes. add the coconut milk and cook until it comes up to a bubble. turn down the heat to medium and add your cubed fish, taking care to cover all the pieces in the coconut milk mixture. cook, uncovered, for about 15 minutes or until your fish is firm and cooked through. off the heat, add your tomatoes and parsley. serve over rice and enjoy!

this quick and tasty curry takes as much time to make as the rice, which makes it a perfect week night meal. you can use halibut or cod or even shrimp for this dish and substitute in light coconut milk to make it even healthier. it would be even better with a nice glass of sauvignon blanc but i’m trying not to think about that!

About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
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