Happy Monday! Hope you all had a wonderful weekend and excited to start a new week?Wow! Today is the last of April, time really flies! Anyways, let’s talk about the recipe I’m sharing today, curry fish! Curry fish is a delicious sauce/soup, if you like fish you would enjoy it and if you don’t really like fish, this recipe might change your perception about fish…lol. It is a simple fish sauce you can prepare and doesn’t take time before it’s ready. You can use any firm fish of your choice. Let’s get started!
you might want to try;
Curry fish is a delicious fish sauce everyone would enjoy.
- 2 Tilapia (Cut into steaks, gutted and clean)
- ½ Teaspoon Ginger powder, garlic powder (each)
- 1 Clove Minced garlic
- 3 Teaspoon Curry powder (divided)
- 1 Teaspoon Turmeric
- 1 Teaspoon Thyme
- 3 Tablespoon Olive oil
- ½ Red bell pepper (chopped)
- ½ Jalapeno or Green bell pepper
- 1 Small Onion, tomato (chopped); each
- 1 Rodo (Hababnero) (chopped); optional
- 1 Celery stick (chopped); optional
- 13.5 Oz Coconut milk
- ¼ Cup Broth or water
- Knorr bouillon powder/cube
- Salt and pepper
Chop all the vegetables, I used about half of the onion
Clean the fish; trim all the fins, cut into steaks, gutted and rinsed
Season the fish with about one teaspoon of curry, ginger powder, garlic powder, knorr, salt, and pepper.
Place a saucepan or skillet and heat the oil over the medium-high heat.
Brown the seasoned fish on both side and remove onto a plate.
Add the minced garlic, onion, thyme, curry, and turmeric. Cook until the onion is translucent (not burnt)
Add the coconut milk and broth/water and stir.
Add the chopped celery, tomato, red bell pepper, jalapeno, or green bell pepper, (if you're using rodo (habanero add to it), and bring to a boil.
Add one bay leaf.
Add the browned fish, stir and season, and cook for about 5 minutes until the sauce thickens.
Serve with your favorite side and enjoy!
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