Fry

Fish in Coconut Gravy

Name: Fish in Coconut Gravy
Yield: Serves 4
Ingredients: 1 lb. halibut or striped bass, cut into serving portions; 2 shallots, peeled and sliced; 3 green chilies (be careful, try substituting one or two jalapenos, seeded); 4 cloves garlic, crushed; 1-inch piece ginger, grated; For Masala; 1 tsp. coriander powder; 1/4 tsp. red pepper flakes; 1/4 tsp. cumin; 1/4 tsp. turmeric; 4 cloves garlic, minced; 11/2 cup thin coconut milk; 1/2 cup thick coconut milk; 2 plum tomatoes, sliced; 2 Tbsp. neutral oil for frying

by: pauljoseph

November 3, 2010

0 Ratings

Serves 4

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Author Notes

We usually make this with seer fish but. But other fish like halibut bend themselves well too. The tomato gives a mild tartness, and the green chili, ginger and garlic combination will assuredly be a surprisingly pleasant experience. We use this combination a lot. —pauljoseph

What You'll Need

Ingredients

1 lb. halibut or striped bass, cut into serving portions
2 shallots, peeled and sliced
3 green chilies (be careful, try substituting one or two jalapenos, seeded)
4 cloves garlic, crushed
1-inch piece ginger, grated
For Masala
1 tsp. coriander powder
1/4 tsp. red pepper flakes
1/4 tsp. cumin
1/4 tsp. turmeric
4 cloves garlic, minced
11/2 cup thin coconut milk
1/2 cup thick coconut milk
2 plum tomatoes, sliced
2 Tbsp. neutral oil for frying

Directions

In a flat pan with a lid, heat the oil. Fry the onion, chili, garlic, and ginger until lightly browned. Add the ground spices and fry on low heat for five minutes.
Push the mixture to the side of the pan and place the fish in a single layer in the center. Smear the paste over the fish. Pour the thin coconut milk over the fish, cover, and cook 10 minutes. Shake the pan in between.
Just before serving, pour the thick coconut milk over all, taste for salt, place slices of tomato over the fish, simmer a few moments, then serve with bread slices

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5 Reviews

Andreakat July 1, 2012

my husband caught a halibut today and I'm going to try this tonight. Sounds delicious.

checker April 4, 2011

Hello pauljoseph. I have made this twice now and really enjoy it. I had a coconut curried fish at a restaurant years ago and remembered the flavor, but was never able to recreate it properly. This recipe comes really close to being what I remember. Thank you for sharing!

pauljoseph April 4, 2011

thank you for your comment

pauljoseph November 9, 2010

Thank you aargersi

aargersi November 9, 2010

I made this for dinner last night - absolutely delicious! I LOVE what toasting the spices together first does to the dish.