Coconut Fish Curry

Coconut Fish Curry

Introduction

Coconut Fish Curry is a warm and inviting dish that’s perfect for any meal. It combines tender fish with rich coconut milk and spices to create a delicious flavor that you and your family will love. This dish is not only comforting but also very easy to make!

Why Make This Recipe

You should make Coconut Fish Curry because it’s quick to prepare and packed with flavor. It’s a healthy meal that can impress your family and friends. Plus, it’s great for weeknights or weekends when you want something special without too much fuss.

How to Make Coconut Fish Curry

Making Coconut Fish Curry is simple. Follow these easy steps to enjoy a tasty meal.

Ingredients

• 1 pound barramundi or other firm white fish (such as halibut or cod), preferably 2 to 3 pieces
• 1 1/4 teaspoons fine sea salt
• 2 tablespoons olive oil
• 1 large white onion, finely diced
• 2 large roma tomatoes, finely diced
• 3/4 cup cilantro leaves
• 6 garlic cloves, minced
• 4 teaspoons xawaash (see Tip)
• 1 (14-ounce) can of unsweetened coconut milk
• White rice, soor or flatbread (optional), for serving

Directions

1. Season the fish with 1/2 teaspoon sea salt; set aside.
2. In a large pot over medium-high heat, heat the oil until loose and rippling, about 1 minute.
3. Add the onion and cook, stirring occasionally, until completely soft, about 8 minutes. When the onion is soft, stir in the tomatoes and cover. Stir and smash down tomatoes every once in a while until they cook down completely, about 7 minutes.
4. When the tomatoes have disintegrated, stir in cilantro, garlic, xawaash, the remaining 3/4 teaspoon salt, and then the coconut milk. Cover and cook for 5 minutes.
5. Add the fish, making sure it’s immersed in the coconut milk. Cover and cook until the fish is tender, white, and flaky, about 8 minutes. Take the curry off the burner as soon as the fish is done, so it doesn’t overcook.
6. Serve over rice, soor, or accompanied by your flatbread of choice.

How to Serve Coconut Fish Curry

Serve your Coconut Fish Curry hot. It goes well with white rice or flatbread. You can also sprinkle some extra cilantro on top for a fresh touch. Enjoy it with your family and share the love!

How to Store Coconut Fish Curry

If you have leftovers, let the curry cool down before placing it in an airtight container. You can keep it in the fridge for up to 3 days. Just reheat it on the stove or in the microwave when you’re ready to eat again.

Tips to Make Coconut Fish Curry

• Use any firm white fish you like, such as cod or tilapia.
• If you can’t find xawaash, try using a combination of cumin and coriander for a similar flavor.
• Make sure not to overcook the fish; it should be flaky and tender.

Variation

You can add vegetables like bell peppers or spinach for extra nutrients. Feel free to adjust the spices to suit your taste!

FAQs

1. Can I use frozen fish for this recipe?
   Yes, you can use frozen fish. Just thaw it before cooking.

2. Is xawaash necessary for this dish?
   While it adds great flavor, you can substitute it with a mix of cumin and coriander.

3. Can I make this curry ahead of time?
   Yes, you can make it a day in advance. Just store it properly in the fridge and reheat before serving.

Enjoy your cooking adventure with this delightful Coconut Fish Curry!