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Fish In Coconut Curry Sauce

Flavors.of.Asia's picture
Ingredients
  Sole fillets 4
  Salt 1 1⁄2 Teaspoon
  Oil 1⁄3 Cup (5.33 tbs)
  Onions 3 Cup (48 tbs), thinly sliced (Preferably Red)
  Minced ginger root/2 teaspoons powdered ginger 2 Teaspoon
  Cashew nuts 1⁄4 Cup (4 tbs), ground
  Dried ground chili peppers 1⁄2 Teaspoon
  Saffron 1⁄4 Teaspoon
  Coconut cream 2 Cup (32 tbs)
  Lime juice/Lemon juice 3 Tablespoon
  Cornstarch 1 Tablespoon
  Sugar 1 Teaspoon
Directions

GETTING READY
1) With a sharp knife, cut the sole into half crosswise.
2) Wash the pieces well and dry.
3) With salt, season the fish pieces.

MAKING
4) In a skillet, heat 3 tablespoons of oil.
5) In this hot oil, brown the fillets. Remove the fillets and keep aside.
6) In the same skillet, heat the remaining oil.
7) In the oil, saute the onions until soft. Do not brown the onions.
8) Remove half of the onions and keep aside.
9) To the remaining onions, gradually add the ginger, nuts, chili peppers, saffron, and the coconut cream. Mix well.
10) Bring this mix to a boil.
11) In a small bowl, stir together the lime juice, cornstarch, and sugar.
12) Into the sauce, add this mix.
13) To the skillet, add the browned fish fillets and cook over low heat for 10 minutes.

SERVING
14) Transfer the fish and sauce to a platter and garnish with reserved onions. Serve hot with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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