Fish Fillet In Creamy Coconut Curry

Fish Fillet In Creamy Coconut Curry is a main course that serves 4. For $2.93 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 350 calories, 24g of protein, and 21g of fat. 1 person were glad they tried this recipe. This recipe is typical of Indian cuisine. It is brought to you by Foodista. Head to the store and pick up canned tomatoes, coconut milk, chillies, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free, dairy free,

Instructions

1. 1

   Heat oven and bake squash at 400 degees F.

2. 2

   Remove when it is slightly golden brown, or test with skewer for doneness.

3. 3

   Remove and let cool, then remove skin and cut in chunks. Set aside.Blend the spices into a smooth paste.

4. 4

   Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.

5. 5

   Heat oil in a deep pan, stir fry onion till soft

6. 6

   Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste.

7. 7

   Add the squash and tomatoes and stir for another 10 minutes.

8. 8

   Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk.

9. 9

   Add slightly more coconut milk if you like more sauce.Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.

10. 10

    Sprinkle with parsley or cilantro, and serve with cooked basmati rice.

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