Ingredients: |
Ingredients: 3 TB olive oil
2 yellow onions, chopped
1 TB fresh ginger, grated
1 tsp. garlic, finely minced
1 tsp. grated lime zest
1 tsp. dried lemongrass or 1 stalk fresh lemongrass, chopped
2 TB ground coriander
1/2 tsp. cayenne pepper
1 tsp. ground turmeric
1 1/2 c. coconut milk
1 TB fresh lemon juice
1 1/2 lb. firm white fish fillets such as cod, halibut, monkfish, snapper, flounder or sea bass, cut into 2" cubes.
Salt
2 TB fresh mint, chopped
2 TB fresh basil, chopped
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Directions: |
Directions:In a large saucepan or wide sauté pan over medium heat, warm the olive oil. Add the onions and sauté, stirring until tender and translucent, about 10 mins. Add the ginger, garlic, lime zest, lemongrass, coriander, cayenne pepper and turmeric and sauté for 3-4 mins longer. Add the coconut milk and lemon juice, bring to a boil and immediately reduce the heat to a simmer. Simmer, uncovered, for 3 mins then add the fish cubes and cook until the fish is opaque throughout when tested with a knife, 5-8 mins. Season to taste with salt. Transfer to a serving dish. Garnish with the mint and basil and serve immediately. Serves 4. This is a cross between an East Indian and Southeast Asian curry. The base for the curry can be made a few hours ahead and the fish added and cooked just before serving. If you like ginger, increase the amount to 2 TB. If you can't find lemongrass, add 1 tsp. grated lemon zest and increase the lemon juice to 3 TB. The curry can also be expanded to be a meal in a bowl by adding 2 c. chicken or fish stock with the coconut milk and about 1 1/2 c. each cut-up green beans, shredded cabbage, diced bell peppers, and diced zucchini or yellow crookneck squash, before adding the fish. Serve with steamed rice and a favorite chutney. |
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