January 19, 2013

Thai Inspired Fish Curry

We are coconut lovers, especially coming from the part of India where everything starts and ends with coconut. Unfortunately we have not been consistently getting good fresh coconut in this part of the world. We have been on the lookout for a way to satisfy our craving for good coconut. Our only other alternative was to use frozen coconut from local Indian stores. Even though we have been seeing dried coconut in wholefoods, we were skeptical about the freshness and the wholesomeness. After extensive research on the web, we found that there were many others like us, and they were using and recommending this brand of Organic dehydrated shredded coconut. We got our first batch last week and have been using it since. Extremely happy with the quality of the coconut. Highly recommended :-)

Now for the Thai inspired curry here is the recipe. This list of ingredients and steps might give a feel that it might take a long time to make this. With a little bit of planning of your tasks you can do this efficiently in 30 minutes :)

For paste:

  • Shredded coconut* - 2 Tbs.
  • Fresh ginger - 1/2 inch
  • Garlic - 4 cloves
  • Corinader seeds - 1 Tbs.
  • Cumin Seeds - 1 tsp
  • Red chilly powder - 1 -2 tsp
  • Turmeric powder - 1/2 tsp
  • Lemon grass - 2 Peels from a stem
  • Lemon juice - from 1/2 lemon
  • Sea salt -  as per taste

  • Grind everything to a fine paste adding just enough water (about 1/2 cup) to aid the grinding.

To make coconut milk:
  • Shredded coconut - 6 Tbs.
  • Water - 1 1/2 -  2 cups
  • Grind everything into very fine smooth coconut milk. Vitamix makes it so fine that you don't really need to strain it.

For the curry:
  • Fish - 1 lb - I use Branzini or any similar wild caught fish
  • Snow peas - 10- 15
  • Carrot - 1 medium
  • Green peas - 1/2 cup
  • Shitake mushrooms - 1/2 cup
  • Ginger - 1/2 inch
  • Virgin Coconut oil - 1 tbsn

  • Clean and cut fish into 1/2 inch steaks - Wholefoods does this part for me :)
  • Marinate the fish with the paste prepared above and keep aside while you prepare the other ingredients.
  • Wash and cut vegetables into thin strips or slices.
  • Juliene ginger.
  • Heat coconut oil in a pan and add the ginger julienes and saute for a minute.
  • Add the marinated fish steaks and cook each side for a minute or so. Remove and keep aside.
  • To the same pan, add the vegetables, remaining marinade paste and saute for a minute or so.
  • Add the coconut milk and bring to quick boil. Simmer on medium heat for 5-6 minutes. Add more salt if needed.
  • Just before removing from flame add fish back in and continue cooking for a couple of minutes.
  • Serve hot with brown rice.

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