Coconut Curry White Fish Fillet
Preparation Time: 10 minutes
Cooking Time: 15 minutes Serves: 4
1 1⁄2 Pounds white fish fillet
2 Teaspoons salt
2 Teaspoons grace caribbean traditions black pepper
2 Ounces grace hello margarine
3 Tablespoons grace caribbean traditions curry powder
3 Tablespoons escallion, chopped
3 Tablespoons garlic, crushed
2 Tablespoons ginger, grated
1 Can grace coconut milk(12 oz)
1 1⁄2 Cups water
1 Sprig thyme
4 Ounces carrots, julienne
2 Ounces sweet peppers, julienne
4 Ounces okras, sliced
1 Centimetre Grace Vegetable Oil
4 1⁄2 Pounds irish potato, thinly sliced METHOD / DIRECTIONS:
Season fillet with salt and GRACE CARIBBEAN TRADITIONS BLACK PEPPER. Set aside.
In a large skillet, melt GRACE HELLO MARGARINE, add GRACE CARIBBEAN TRADITIONS CURRY POWDER and allow to burn.
Add chopped escallion, crushed garlic and grated ginger .and sauté for 2 minutes. Add GRACE COCONUT MILK and water and bring to a boil.
Add the sprig of thyme and seasoned fish fillet. Allow to simmer for 8 minutes.
Add carrots, sweet peppers and okras. Cook until vegetables are just tender.
Heat GRACE VEGETABLE OIL, in a large frying pot and fry Irish potato. Drain on absorbent paper!
Lay fried potato thins on plate, mount fish fillet, and arrange vegetables. Drizzle with coconut curry sauce.
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Spices for coconut curry: fennel seeds, black peppercorns, cinnamon, green cardamom, star anise, nutmeg, black cardamom, cloves, mace and red chilli powder (plain chilli, not a blend). If you have a spicy paprika that isn't smoky, you can use that in place of the chilli powder. =]
[link removed by admin] Edited by Scott - 15 Sept 2013 at 1:32pm Posted on 19 July 2011 at 12:25am | View Post in Forum
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