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Red Coconut Curry Fish

Here’s a delicious recipe made with our Constance Estate Infused Coconut Oil! Ship Now at our website!

Red Coconut Curry Fish

4 White Fish fillets

2 tbsps fresh green seasoning

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

 

Red coconut curry sauce

2 tbsp tomato paste

2 dried red chilis, finely minced

1 fresh green chili, finely minced

1 tbsp garlic paste

1 tbsp ginger paste

1 large red onion, finely sliced

½ tsp garam masala

½ tsp coriander powder

½ tsp ground geera

½ tsp chili powder

¼ tsp turmeric powder

1.5 cups coconut milk

1 tsp lemon/lime juice

2 tbsp Constance Estate chili infused coconut oil

1 tbsp parsley, finely chopped

Salt and black pepper to taste

 

Directions

 

  • Season fish with green seasoning, onion, garlic, salt and black pepper and place in the refrigerator while preparing the sauce.
  • In a large shallow pot or frying pan, on med heat add oil. Saute onions for 3 mins then add garlic paste, ginger paste and chilis and allow to saute for another 2 mins. Then add all of the spices and let it toast for 2 mins before adding the tomato paste. Continue to cook until the tomato paste turns a deep red-brown colour, to this add ½ cup of water.
  • Let the sauce simmer for 4-5mins until most of the water evaporates.
  • Once most of the water evaporates add coconut milk and lime juice and simmer for 5 mins before adding the fish into the sauce.
  • Simmer the sauce with the fish for 6 mins on each side. Finish it off with chopped parsley and serve on top rice.