Coconut Fish Curry
2 Tbsp. butter
1 onion, sliced
2 cloves garlic, minced2 tsp. curry powder
1 (14 oz.) can coconut cream
1 1/2 lb. fish fillets
1/4 tsp. salt
Melt butter in a large pan and cook garlic and onion over low heat, covered, until tender, but not browned. Stir in the curry powder, cook for 1 min. longer, then add coconut cream. Cook, uncovered, for 5-10 min. until the sauce thickens. Cut fish into pieces 4 inches by 1 1/2 inches. Turn pieces in sauce, then pack in pan in one layer and simmer 5 - 10 min, until center of fish is opaque and fish will flake fairly easily. Add salt to taste. Serve over noodles or rice.
Notes: This is a new and improved photo. I changed my method, adding a couple of cups of chopped veggies (carrots and celery--but you could add what you like) to the sauce while simmering. I stirred the noodles into the sauce, and I stir-fried the fish separately in a bit of garlic and butter, serving it in a pile on top of the noodles. Yum!
Jenny
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