Tomato And Coconut Fish Curry Recipes

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TOMATO AND COCONUT FISH CURRY



Tomato and Coconut Fish Curry image

Adapted from Monica Bhide on npr.org. A delicious fish curry with plenty of spice. A nice yogurt and cucumber salad complements the spice well. This recipe was my first *excellent* curry. ***Note: brown mustard seeds and fresh curry leaves can be found at an Indian grocery store. Also, black mustard seeds may substitute for the brown.

Provided by Dulcet Kitchen

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 teaspoon brown mustard, seeds*
10 fresh curry, leaves*
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 small green serrano chili, minced
1 large tomatoes, chopped
1 teaspoon turmeric
1 teaspoon red chili powder
1/4 teaspoon salt
1 lb catfish fillets or 1 lb shrimp
3/4 cup coconut milk

Steps:

  • Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
  • Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.
  • Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.
  • Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
  • Add the shrimp or fish and cook for 5 minutes.
  • Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.
  • Serve promptly!

Nutrition Facts : Calories 335.6, Fat 25.5, SaturatedFat 11.7, Cholesterol 53.2, Sodium 242.7, Carbohydrate 8, Fiber 2.2, Sugar 4.8, Protein 19.8

TOMATO-COCONUT CURRY WITH COD



Tomato-Coconut Curry with Cod image

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri.

Provided by Andy Baraghani

Categories     Shallot     Ginger     Curry     Tomato     Coconut     Milk/Cream     Cod     Fish     Basil     Lime Juice     One-Pot Meal     Dinner

Yield 4 servings

Number Of Ingredients 10

1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2" piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

Steps:

  • Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3-5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
  • Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6-8 minutes. Remove from heat.
  • Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18-22 minutes.
  • Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

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