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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This stew is as flavourful as it is exotic sounding. Super easy with Masala Mama’s Coconut Curry Sauce, it’s a little spicy, zesty and simply amazing!
—MasalaMama
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Ingredients
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1
jar Masala Mama Coconut Curry Simmer Sauce https://food52.com/shop...
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1½ pounds
pounds firm white fish- Halibut, Black Cod, Sea Bass (thicker cuts are best)
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2 tablespoons
coconut or olive oil
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1
red bell pepper
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½ teaspoons
red pepper flakes
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¾ cups
canned crushed tomatoes
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1 cup
coconut milk (more for a creamier curry)
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3-4
scallions, white and greens separated, thinly sliced to yield about 1 cup
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1-2
limes, zested and juiced
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1 bunch
cilantro, chopped
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Mama's Perfect Basmati Rice https://food52.com/recipes...
Directions
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Mix fish with 2 tbsp lime juice, salt and pepper. Cover and keep aside.
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Heat oil in a large saucepan. Add sliced bell pepper, red pepper flakes and some salt and cook until soft, about 5 minutes.
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Add crushed tomatoes, the white part of the scallion and half the cilantro. Bring to a simmer and cook for another 5-7 minutes.
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Add Masala Mama Coconut Curry sauce* and coconut milk and mix well.
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Gently add the fish, some salt and pepper. Shake the pot to mix so as not to break up the fish. Bring to a simmer, reduce heat and let it cook for another 10 - 15 minutes until the fish is cooked through. Add some stock or water if too thick.
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Adjust to taste with salt, red pepper flakes and lime juice.
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Garnish with lime zest, cilantro and scallions. Serve with rice and lime wedges. Here’s a recipe for Mama’s Perfect Basmati Rice.
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