Curry Fish in Coconut Milk

Curry Fish in Coconut Milk served over Brown Rice

Ingredients:

• 3 whole fresh tilapia (each about 10-12 inches long), bass, or red snapper

• juice of 1 lemon + 1 tbsp

• zest of 1 lemon

• salt to taste

• 1/3 cup chopped onion

• 4 garlic cloves, chopped

• 1 tbsp finely chopped ginger

• 2 tbsp curry powder

• 2 green onions,white parts thinly sliced

• 1 handful of fresh cilantro, stems finely chopped; reserve leaves for garnish

• 2 wiri-wiri pepper (or hot pepper of your choice), optional

• 1/2 cauliflower, separated into small florets, optional

• 1 small sweet potato, cut into small dice, optional

• 1 1/2 tbsp vegetable oil

• 1 cup coconut milk

• 1/3 cup fish broth

1. Remove fins and tail from fish, if still attached. Wash tilapia and pat dry. Cut tilapia into 2 to 3 inch pieces. (Heads could be cooked in curry or reserved to make a fish sauce or used in a soup.)

2. Pour the juice of one lemon on fish and let sit for five minutes. Rinse and pat dry.

3. Heat oil in a very large pan or wok. Cook onion for 2 minutes, add ginger and garlic and cook for another 2 minutes.

4. Add curry powder to onion mix, reduce heat and cook for 3 to 5 minutes. Add 2 tablespoon of water midway through cooking for form a more paste-like consistency.

5. If using vegetables, add at this point and stir to combine. Add fish and gently incorporate so as not to mush fish.

6. Pour coconut milk and fish broth over fish. Add chopped cilantro stems, wiri-wiri peppers and sliced part of green onions. Season with salt.

7. Increase heat to medium. Bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are crisp tender and fish flakes easily.

8. Taste to determine if more salt is needed. If you'd like the curry to be hot, at this point you may crush one or two of the wiri-wiri peppers which should still be whole.

9. Drizzle the lemon juice over the curry.

10. Garnish with some cilantro leaves and the lemon zest.

11. Serve curry over Basmati Rice.

Serves: 4 to 6

Notes&Tips:

• Curry fish is best done using bone-in fish. With the bones intact, the curry flavors simmer a little longer and penetrates into the fish. Also, the fish will be less likely to turn to mush. It is also important to choose a fish that has a firm flesh. I use whole tilapia.

• I added some vegetables to this curry but it is not necessary unless you're like me and want vegetables at every meal. I must add though, the sweet potato was very delicious.

• The sweetness of the coconut milk contrasted nicely with the curry spices.

• I received rave reviews for this Curry Fish in Coconut Milk. I did not crush the whole peppers as some of us don't like our curry hot. Instead I served it to the individual who I knew would like it.

• I served this Curry Fish in Coconut Milk over Basmati Brown Rice but it could also be eaten with Indian Flatbread/Naan/Roti.