Wondering what to cook for dinner? How about this amazing creamy coconut fish curry recipe from the “Eat In” cookbook by Anna Gare!
This is a gentle introduction to the aromas and flavours of curry, so it’s a great one for kids and adults to enjoy together. The addition of sour cream and desiccated coconut softens the spices and sweetens the fish. My girlfriend, Nancy, made this for me once; I watched her kids devour it and I was sold.
Ingredients (Serves 6)
For the fish,
- 50 g (13⁄4 oz) butter, for greasing 1 kg (2 lb 4 oz) firm white fish fillets (such as snapper)
- 250 ml (9 fl oz/1 cup) dry white wine
- cucumber ribbons, to garnish handful of coriander (cilantro)
- leaves, to garnish
For the curry sauce,
- 130 g (41⁄2 oz) butter 1 leek, white part only,
- thinly sliced 2 garlic cloves, finely chopped 2 teaspoons grated fresh ginger 3 teaspoons ground coriander 3 teaspoons ground cumin 2 teaspoons ground turmeric 2 teaspoons sweet paprika 1 tablespoon tomato paste
- (concentrated purée) 2 teaspoons finely chopped red
- chilli, or to taste squeeze of lemon juice 45 g (11⁄2 oz/1⁄2 cup) desiccated
- coconut 245 g (81⁄2 oz/1 cup) sour cream 2 teaspoons sugar 185 ml (6 fl oz/3⁄4 cup) water
To cook the fish,
- Preheat the oven to 180°C (350°F/Gas 4).
- Lightly grease a roasting tray (preferably non-stick) and generously grease a sheet of baking paper with the butter.
- Put the fish in the greased tray, pour over the wine and cover with the baking paper, greased side down.
- Bake for about 10 minutes, or until almost cooked through (the exact time will depend on the thickness of the fillets), then remove from the oven and set aside, keeping any cooking juices.
To make the curry,
- Melt the butter in a large frying pan over low heat.
- Add the leek and cook for 4–5 minutes, or until translucent.
- Add the garlic, ginger and spices and cook for 2 minutes.
- Add the tomato paste, chilli and lemon juice, then cover and cook over very low heat for about 5 minutes.
- Add the coconut, sour cream, sugar, water and any cooking juices from the fish to the pan, then simmer for about 10 minutes.
- Gently put the fish into the pan and coat with the sauce to reheat.
- Turn off the heat, divide the fish and the sauce between your serving bowls.
- Top each portion with some cucumber ribbons and coriander then serve.