Coconut Fish Curry | Cari de Poisson
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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.
Servings
4 people
Servings
4 people
Coconut Fish Curry | Cari de Poisson
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings
4 people
Servings
4 people
Ingredients
  • 2 lbs fish , (firm, fleshed) liek snapper or Burumundi
  • vegetable oil
  • 1 large onions , chopped
  • 1-2 Tbsp homemade massalé
  • 1 tsp ground turmeric
  • 3 cloves garlic , crushed
  • 1 piece ginger root (2 inch), grated
  • 2 tsp dried thyme leaves – OR –
  • fresh thyme
  • 1-2 Tbsp tamarind paste (I like just 1)
  • 15 oz light coconut milk (1 can), water can be used instead
Accompaniment
  • Roasted serranos – OR –
  • chili peppers , of choice
Servings: people
Units:
Instructions
  1. Next, soften the chopped bits of onion in oil. When they release their fragrance and are soft to the teeth, stir in the massalé and golden turmeric. Once your pan is awash with gold, stir in the ginger, garlic, and thyme.
  2. Cook a few moments, until the ginger and garlic lift up their aromas, then pour on the coconut milk and tamarind paste. A squeeze of lemon juice works in a pinch if you can’t find tamarind.
  3. Season this sauce with salt and gently simmer for about 10 minutes to let the flavors mingle and the dried thyme soften. Then add on the fish (or whatever meat you prefer).
  4. Cover and cook gently until tender – cooking times will vary from just a few minutes to 20 or more, depending on the cut of fish you choose. Take comfort in this: fish flakes easily with a fork when done.
  5. Meanwhile, grill, broil, or roast some peppers for garnish and a bit of heat. You can do this in a dry comal or skillet. Simply cook on each side until charred and softened.
  6. Serve the curry with a hearty scoop of rice and plenty of the sunset sauce.