FISH WITH CUMIN-PEPPER CURRY
The original recipe calls for halibut, but I think you can use any firm white fish with a mild flavor.. Cooking the spice paste briefly before adding the liquid deepens the flavor of the sauce. Serve this dish over basmati rice. Cooking time depends on the thickness of your fish. Cook until it flakes easily.
Provided by breezermom
Categories Curries
Time 32m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
- Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently.
- Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
- Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.
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michael alexander
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The sauce was creamy and flavorful, and the fish was cooked perfectly.
Jose Sambo
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Mohiuddin Sheikh
[email protected]This is my go-to recipe for fish curry. It's always a crowd-pleaser.
Isael Landeros
[email protected]I tried this recipe last night and it was a disaster. The fish was overcooked and the sauce was too spicy. I don't recommend this recipe.
Rehman Jani
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Sm Naeem
[email protected]This fish curry was amazing! The cumin, pepper, and curry powder gave it a really unique and flavorful taste. I served it with rice and vegetables, and it was a hit with my family.