Description
Tender Angel Fish Swimming in a Creamy Coconut Curry brings tender chunks of fish together with creamy coconut milk, vegetables, and warming spices. It’s an easy one-pan curry with just enough chili heat, and it’s especially good spooned over steamed basmati rice.
Ingredients
Scale
Fish
- 2 angel fish fillets, washed, patted dry, and cut into bite-sized cubes
- 1 tsp Robertson garlic flakes
- 1/2 tsp turmeric
- 1 tsp crushed chili
- 1 tsp crushed black pepper
- Salt to taste
Coconut Curry
- 1 large onion, finely chopped
- 1 tbsp whole coriander seeds
- 6 curry leaves
- 2 large carrots, peeled and finely cubed
- 1 large green pepper, finely chopped
- 1 green chili, finely chopped
- 1 can coconut milk
- 3 tbsp fresh coriander, chopped
- 1 tsp butter
- 1 tbsp olive oil, plus more if needed
- Salt to taste
Serve
- Steamed basmati rice
- Cooked butternut
Instructions
- Place the 2 cubed angel fish fillets in a bowl.
- Add 1 tsp Robertson garlic flakes, 1/2 tsp turmeric, 1 tsp crushed chili, 1 tsp crushed black pepper, and a little salt.
- Toss gently so the spices coat the fish well. Set aside for about 10 minutes while you get the curry started.
- Heat 1 tbsp olive oil and 1 tsp butter in a large, deep frying pan over medium heat.
- Add the 1 large chopped onion, 1 tbsp whole coriander seeds, 6 curry leaves and 2 finely cubed carrots.
- Sauté for about 7 to 8 minutes, stirring now and then, until the onion is soft and the carrots have started to soften.
- Stir in the 1 large chopped green pepper and 1 chopped green chili.
- Cook for another 2 minutes. If the pan looks dry, add a small splash of olive oil.
- Pour in the 1 can of coconut milk and stir everything together.
- Let it gently simmer for about 5 minutes so the vegetables can finish cooking and the flavours come together.
- Carefully add the marinated angel fish to the coconut sauce, spreading the pieces out as much as possible.
- Reduce the heat to medium-low, cover loosely and gently poach the fish for about 5 to 7 minutes, or until it’s opaque and flakes easily with a fork. Don’t overcook it or the fish can become dry.
- Let the sauce simmer uncovered for another 2 to 3 minutes if it needs to thicken.
- Taste and add salt as needed. The sauce should be creamy but still spoonable.
- Turn off the heat and stir through 3 tbsp chopped fresh coriander.
- Spoon the fish over steamed basmati rice and serve with butternut on the side
Notes
Prepared, tried, and tested by Nazley
