Coconut Curry Fish
Source of Recipe
Ladies Home Journal
Recipe Introduction
Coconut milk adds delicious flavor to this Sri Lankan dish. Use any extra in your coffee or tea or in place of milk in any baked recipe.
Serves 4
Work: 25 minutes
Total: 25 minutes
Per serving: 255 calories, 16.5g total fat, 11.5g sat fat, 554mg sodium, 6g carbs, 49mg chol, 22g protein, 1g fiber
List of Ingredients
1 tablespoon olive oil
3/4 teaspoon fennel seeds
1 small red onion, sliced
1 clove garlic, minced
1 cup (8 ounces) grape tomatoes, halved
1/4 teaspoon turmeric
3/4 teaspoon dried basil
1/8 teaspoon cayenne
1 teaspoons kosher salt
4 (or 1 pound) frozen fish fillets (tilapia, flounder, or cod)
1 cup coconut milk
Recipe
Directions
1. Heat oil in a large skillet over medium-high heat. Add fennel seeds and onion and cook 3 minutes. Add garlic, tomatoes, turmeric, basil, cayenne, salt, and 1/2 cup water and bring to a simmer; cook for 6 to 7 minutes or until liquid is reduced by half.
2. Put fish into sauce and reduce heat to medium low, then cook for about 3 minutes until one side of fish turns opaque. Turn fish over. Add coconut milk, stir sauce gently, and bring to a simmer; fish is done when it's opaque. Serve fish with sauce.
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