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Caril de Peixe com Leite de Coco
Fish Curry with Coconut Milk
A fragrant and creamy fish curry, influenced by Indian Ocean flavors, featuring firm white fish cooked in a rich coconut milk sauce with aromatic spices.
🧂 食材
- 600 g Firm white fish fillets(such as kingklip, cod, or snapper, cut into chunks)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Curry powder
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander powder
- 0.5 tsp Chili flakes(or to taste)
- 400 ml Coconut milk(full-fat)
- 200 g Chopped tomatoes
- 2 tbsp Vegetable oil
- 0.5 bunch Fresh coriander(chopped, for garnish)
- Salt(to taste)
- Lime wedges(for serving)
👨🍳 步骤
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 7-10 minutes.
- 2
Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- 3
Stir in the curry powder, turmeric, cumin, coriander powder, and chili flakes. Cook for 1 minute, stirring constantly, until spices are fragrant.
- 4
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they start to break down.
- 5
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt to taste. Let it simmer for 10 minutes to allow flavors to meld.
- 6
Gently add the fish chunks to the simmering curry. Cover and cook for 5-8 minutes, or until the fish is opaque and cooked through. Avoid stirring too vigorously to prevent the fish from breaking apart.
- 7
Garnish with fresh coriander and serve hot with rice or xima, accompanied by lime wedges.
💡 专业技巧
- ✓Use full-fat coconut milk for a richer, creamier curry.
- ✓Don't overcook the fish; it should be just cooked through and flaky.
- ✓Adjust the amount of chili flakes to your preferred level of heat.
✨ 创意变奏
为您的创意版本提供灵感
- Add a handful of spinach or kale in the last few minutes of cooking for added greens.
- Include a tablespoon of tamarind paste for a tangy flavor.
- Add some cubed sweet potato or butternut squash along with the tomatoes for a heartier curry.