By living in Asia for over 7 years now I have learned to like curries. I did not used to be a big fan before but now I have learned how to balance up the different spices to get super tasty curries.
This recipes makes a creamy and not-spicy curry with a very delicate taste. You can add some red chili if you wish, but I preferred to leave mine without.
You can pair the fish with some coconut rice – check out the recipe for the Perfect coconut rice recipe!
Ingredients (serves 4):
- 4 fish fillet (tilapia, sea bass, salmon)
- 1 cup of chopped onions
- 1 large potato, diced,
- 1 large clove of garlic, minced
- 1/2 tsp fresh ginger, minced
- 2 tbsp curry powder or yellow curry paste
- 1 tbsp of mix: coriander, cumin and black pepper
- 1 can (450 ml) coconut milk, full-fat
- 2 tbsp coconut oil
- salt as needed
- red chili, chopped – optional
Get all your ingredients ready: dice up the onion
mince the garlic
dice up the potato
cut your fish into large portions
In a deep, large skillet, over low heat, melt the coconut oil. Add the onions, garlic, ginger, curry and mix of spices. Saute’ for a few minutes (about 4-5).
Add the potatoes and swirl around for about 5 min.
Grab some coconut milk and add it to the ingredients. Adjust with salt (add now the red chili if you are using any).
Let the coconut milk reach boiling point then add the slices of fish. Just gently lay the fish in the pan and cover it with the sauce. Do not over mix or you will end up breaking the fillets.
Cook it on low hear for about 20 min or until fish and vegetables are cooked. Serve it up nice and warm with a side of coconut rice!