COCONUT CURRY FISH
A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.
Provided by MATHGOD
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
- Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 32.1 g, Cholesterol 27.3 mg, Fat 18 g, Fiber 5.1 g, Protein 18.9 g, SaturatedFat 13 g, Sodium 282.6 mg, Sugar 2.7 g
COCONUT CURRY ONION SAUCE FOR FISH, POULTRY OR RICE
Make and share this Coconut Curry Onion Sauce for Fish, Poultry or Rice recipe from Food.com.
Provided by Busters friend
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 4
Steps:
- In a saucepan over a medium high heat add curry paste and 1/4 can coconut milk. Stirring, cook until curry is dissolved and smooth.
- Add rest of coconut milk and onion. Bring to a boil and cook 5 minutes or until onions are soft. Squeeze 1/2 lime into sauce and stir.
- Place on platter and cover with desired amount of sauce. Garnish with last lime (cut into wedges). Serve remaining sauce on the side.
Nutrition Facts : Calories 290.1, Fat 23.7, SaturatedFat 20.9, Sodium 69, Carbohydrate 20.9, Fiber 4.9, Sugar 11.1, Protein 4.4
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