| Level: | Intermediate |
| Total: | 51 min |
| Prep: | 20 min |
| Inactive: | 1 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds thick fish fillets or steaks, halibut, cod or salmon
- 4 teaspoons fresh lemon juice
- 2 tablespoons vegetable oil
- 2 cups finely chopped onion
- 1/4 cup vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon minced green chile, serrano, Thai or jalapeno
- 1 cup chopped fresh tomatoes
- Spice mixture:
- 6 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper, cayenne
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
- 1 1/4 teaspoon salt
- 1/2 cup canned unsweetened coconut milk
- 1/4 cup chopped cilantro, for garnish
Instructions
- Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
- Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
- Garnish with chopped cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 514 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 48 g |
| Cholesterol | 113 mg |
| Sodium | 856 mg |
Reviews
Very good and super easy to make. My entire family loved it
Easy and so delicious. We did not have any type of chile so to the spices I added ground ancho. We used cod. It was fantastic.
We loved this & will be making it again! Served with a crusty bread to mop up the sauce. Mmmmm. * I did add the entire can of coconut milk.
I wasn’t sure what to expect, but it was fantastic. It’s not overly difficult, just have your ingredients ready to go.
Absolutely loved this recipe. Can not cook with onion but everything else was a go. Flavorful and surprisingly light.
Had fresh garden tomatoes, peppers, and already like coconut milk recipes ( lactose intolerant husband). Will definitely cook this again.! Thankyou a bunch.
Had fresh garden tomatoes, peppers, and already like coconut milk recipes ( lactose intolerant husband). Will definitely cook this again.! Thankyou a bunch.
Absolutely fantastic! Substituted cilantro for coriander and smoked paprika for turmeric. Turned out amazingly!!!! Highly highly recommend
excellent
Finally, a refreshing departure from every other fish recipe on the planet (and this app) which are all the same. You could use this sauce, btw, on almost any protein.
absolutely delicious. I would make it again and again and be proud to serve it to family and friends. I served it over couscous.
Very good. I followed the recipe except instead of fresh tomatoes I used a can but it still came out great. My fish of choice was a nice large piece of Haddock. Enjoy!@