Fish in Coconut Curry (Mtuzi wa Samaki)

Name: Fish in Coconut Curry (Mtuzi wa Samaki)
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 0 teaspoons freshly ground black pepper, divided; 1 Tbsp canola oil; 2 teaspoons Madras curry powder, divided; 2 teaspoons minced peeled fresh ginger; 3 garlic cloves, minced; 567 grams skinless halibut or other firm white fish fillet; 2 Tbsps fresh lemon juice; 4 lemon wedges; 177 milliliters light coconut milk; 237 milliliters finely chopped onion; 237 milliliters finely chopped red bell pepper; 1 teaspoons salt, divided; 651 milliliters chopped tomato (2 large)

You can never have too many Indian recipes, so give Fish in Coconut Curry (Mtuzi wa Samaki) a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 281 calories, 30g of protein, and 9g of fat per serving. 1 person found this recipe to be delicious and satisfying. A mixture of onion, ginger, madras curry powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 47 minutes. If you like this recipe, you might also like recipes such as Coconut Curry Fish, Fish in Coconut Milk Curry, and Indian Fish Coconut Curry.

Instructions

Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.

Ingredients you will need

Black Pepper

Curry Powder

Fish

Salt

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce).

Ingredients you will need

Sauce

Fish

Remove fish from pan.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Add onion and bell pepper to pan; saut 4 minutes or until tender.

Ingredients you will need

Bell Pepper

Onion

Equipment you will use

Frying Pan

Add ginger and garlic; saut 1 minute.

Ingredients you will need

Garlic

Ginger

Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.

Ingredients you will need

Black Pepper

Curry Powder

Lemon Juice

Tomato

Salt

Equipment you will use

Wooden Spoon

Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Coconut Milk

Fish

Equipment you will use

Frying Pan

Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish.

Ingredients you will need

Sauce

Fish

Equipment you will use

Bowl

Serve with lemon wedges and chopped fresh cilantro, if desired.

Ingredients you will need

Fresh Cilantro

Lemon Wedge

Equipment

Frying Pan

Wooden Spoon

Bowl

Ingredients

Servings:

0teaspoons

freshly ground black pepper, divided 1Tbsp

canola oil 2teaspoons

Madras curry powder, divided 2teaspoons

minced peeled fresh ginger 3

garlic cloves, minced 567grams

skinless halibut or other firm white fish fillet 2Tbsps

fresh lemon juice 4

lemon wedges 177milliliters

light coconut milk 237milliliters

finely chopped onion 237milliliters

finely chopped red bell pepper 1teaspoons

salt, divided 651milliliters

chopped tomato (2 large)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.