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Coconut Fish Curry | Cari de Poisson

When the sun dips low and spreads her rouge all over the sky, I enjoy knowing that this glorious watercolor of light travels around the world like a comet, leaving behind a glowing trail for all to see. No matter where they are from, or where they are going. The sun has universal beauty. It makes me smile to know that, somewhere in the Seychelles – half a world away – they, too, see her rose and curried colors curl through the clouds, right before bedtime. And I imagine that maybe, just maybe, they watch the darkening sky at the edge of their sandy shores, while spooning Coconut Fish Curry among friends. Considering fish curry is one of the most popular recipes  in this African island nation, this is a gamble I’m willing to take. Everyone on the islands, from weather-worn fishermen to stern grandmothers, serve up the day’s catch like this, with a little bit of India, China, and France, in the form of homemade curry powder (called massalé), fresh ginger, garlic, and thyme. …

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Coconut Crusted Fish

I like to do what makes sense. And in Nauru fish is the natural meal, considering beautiful, fresh fish can be found just two steps outside of most people’s doors. People love to eat it any which way – particularly on the grill, deep fried and pan fried. Today we’re doing a crispy coconut crusted rockfish – a fish native to the Pacific waters as a nod to our Nauruan friends. This fish is light, flaky and has a wonderful mild flavor, rather like cod. After gentle panfrying, squeeze on fresh lime juice and welcome to happy town. Ava can show you how it’s done. She was… … a fan! Ingredients: 6 fillets of Pacific Rockfish, or other fish of choice salt & pepper For the breading: 1/2 cup breadcrumbs 1/2 cup shredded unsweetened coconut 1 egg coconut oil, for pan frying (about 1/4 cup for an 1o inch pan) 1-2 limes, sliced Method: First, stir together soft mountains of breadcrumbs and snowy coconut. Next, whisk together an egg. Look at this pretty shell. This egg …

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Roasted Whole Fish from the Maldives | Fihunu Mas

You should have seen my brother’s face when I told him we were going to make whole fish for our Maldivian Global Table. His eyes about popped out of his head. In fact, my entire family – both brothers, my sister, mom, niece and nephew – was wary of the idea.  While eating the whole fish is rare in the United States, we knew from experience that our family was in for a treat. We ate this meal in Florida, as part of a celebration of my mom’s surprise 70th birthday, so I had a bounty of fresh, beautiful fish at my fingertips. Nothing had been previously frozen – it was glorious. I chose two large, bright-eyed grouper (almost $40 each) and began the process. I whipped together the marinade in my brother’s blender. Typically, locals mix together a combination of hot chili peppers, spices, and aromatics. In a fit of inspiration, I added the coconut milk as most every recipe in Maldives contains some form of coconut. The end result is a very moist sauce which gives …

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