Mahimahi Coconut Curry Stew with Carrots and Fennel

Name: Mahimahi Coconut Curry Stew with Carrots and Fennel
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 946 milliliters carrots, cut into 1-inch pieces; 237 milliliters cilantro leaves, for garnish; 12 fresh curry leaves (see Note); 1 teaspoon Madras curry powder; 1 large fennel bulb—halved, cored and cut into 1-inch pieces (4 cups); 2 Tbsps minced fresh ginger; 8 garlic cloves, peeled; 8 kaffir lime leaves (see Note); 118 milliliters fresh lemon juice; 1 kilograms skinless mahimahi fillets; 8 smalls dried red chiles; 8 servings Salt; 237 milliliters large shallots, thinly sliced; 850 grams unsweetened coconut milk; 118 milliliters vegetable oil

The recipe Mahimahi Coconut Curry Stew with Carrots and Fennel is ready in roughly 1 hour and 10 minutes and is definitely a super gluten free, dairy free, whole 30, and pescatarian option for lovers of Indian food. This recipe makes 8 servings with 572 calories, 36g of protein, and 41g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as an expensive main course for Autumn. A mixture of carrots, madras curry powder, curry leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert.

Instructions

Put the mahimahi fillets in a large, shallow dish.

Ingredients you will need

Mahi Mahi Fillets

Pour the lemon juice over the fish and season lightly with salt. Cover and refrigerate for 30 minutes.

Ingredients you will need

Lemon Juice

Fish

Salt

In a very large enameled cast-iron casserole, heat the oil.

Ingredients you will need

Cooking Oil

Add the garlic cloves and cook over moderately high heat until sizzling, about 2 minutes.

Ingredients you will need

Whole Garlic Cloves

Add the shallots and cook over moderate heat, stirring until softened, about 3 minutes.

Ingredients you will need

Shallot

Add the chiles and curry leaves and cook for 2 minutes.

Ingredients you will need

Curry Leaves

Chili Pepper

Add the ginger and lime leaves and cook for 2 minutes.

Ingredients you will need

Lime Leaves

Ginger

Add the fennel, carrots and curry powder and season lightly with salt. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Ingredients you will need

Curry Powder

Vegetable

Carrot

Fennel

Salt

Add the coconut milk and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 minutes longer.

Ingredients you will need

Coconut Milk

Carrot

Add the mahimahi and any accumulated juices to the casserole, nestling the fish into the stew. Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes.

Ingredients you will need

Mahi Mahi

Fish

Stew

Transfer the fillets to a large, deep platter.

Pour the sauce over and around the fish.

Ingredients you will need

Sauce

Fish

Garnish with the cilantro and serve.

Ingredients you will need

Cilantro

Ingredients

Servings:

946milliliters

carrots, cut into 1-inch pieces 237milliliters

cilantro leaves, for garnish 12

fresh curry leaves (see Note)1teaspoon

Madras curry powder 1large

fennel bulb—halved, cored and cut into 1-inch pieces (4 cups)2Tbsps

minced fresh ginger 8

garlic cloves, peeled 8

kaffir lime leaves (see Note)118milliliters

fresh lemon juice 1kilograms

skinless mahimahi fillets 8smalls

dried red chiles 8servings

Salt 237milliliters

large shallots, thinly sliced 850grams

unsweetened coconut milk 118milliliters

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.