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Fish Curry

Fish Curry recipe image
This vibrant fish curry combines the bright, citrusy notes of lemongrass with the earthy warmth of turmeric and cumin. The delicate sea bass fillets are gently poached in a fragrant blend of coconut milk and clam juice, resulting in a tender, flaky texture that absorbs the complex spice profile. Fresh cilantro and a hint of heat from crushed red pepper add freshness and depth. It is an elegant yet simple dish perfect for a weeknight dinner or a light weekend meal. Serve over steamed rice to soak up the delicious, aromatic sauce.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 10.2
Dietary: Gluten-free
Description
This vibrant fish curry combines the bright, citrusy notes of lemongrass with the earthy warmth of turmeric and cumin. The delicate sea bass fillets are gently poached in a fragrant blend of coconut milk and clam juice, resulting in a tender, flaky texture that absorbs the complex spice profile. Fresh cilantro and a hint of heat from crushed red pepper add freshness and depth. It is an elegant yet simple dish perfect for a weeknight dinner or a light weekend meal. Serve over steamed rice to soak up the delicious, aromatic sauce.
Ingredients
  • 1/3 cup Finely chopped onion
  • 2 tablespoon Mncd frsh cilantro stems
  • 2 tablespoon Mncd frsh lemongrass
  • 1 tablespoon Turmeric
  • 1 tablespoon Mncd fresh ginger
  • 1 tablespoon Ground cumin
  • 3 cloves Large garlic cloves, halved
  • 3/4 teaspoon Dried crushed red pepper
  • 1 tablespoon Vegetable oil
  • 3/4 pound Sea bass fillets, cut into 3-inch pieces
  • 1 cup Canned unsweetened coconut milk
  • 2/3 cup Bottled clam juice
  • Minced fresh cilantro
  • Freshly cooked rice
Directions
  1. 1
    Blend onion, cilantro stems, lemongrass, turmeric, ginger, cumin, garlic, and crushed red pepper in a food processor to form a dry paste, stopping frequently to scrape down the sides.
  2. 2
    Heat vegetable oil in a medium nonstick skillet over medium-high heat.
  3. 3
    Add 2 rounded tablespoons of the spice paste to the skillet and stir for 1 minute until fragrant.
  4. 4
    Add the sea bass pieces and cook for 2 minutes, turning occasionally with tongs.
  5. 5
    Pour in the coconut milk and clam juice.
  6. 6
    Simmer the curry until the fish is cooked through, turning occasionally, for about 6 minutes.
  7. 7
    Carefully transfer the fish pieces to a plate and set aside.
  8. 8
    Boil the remaining liquid in the skillet until it reduces to a thick sauce, about 8 minutes.
  9. 9
    Season the sauce with salt to taste.
  10. 10
    Return the fish to the skillet and heat through gently.
  11. 11
    Sprinkle with minced fresh cilantro and serve immediately over rice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 10.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.6g3%
Sugars 1.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The spice paste can be prepared up to 3 days in advance. Cover and refrigerate until ready to use.

Use firm white fish such as snapper, cod, or halibut if sea bass is unavailable.

For a vegan version, omit the clam juice and substitute with vegetable broth or additional coconut water.

Keywords: fish curry, sea bass, coconut milk, lemongrass, thai cuisine, ginger, turmeric, cumin, clams juice, cilantro, spicy curry, seafood dinner, easy weeknight meal, aromatic spices, simmered fish, rice accompaniment
Read it online: https://www.chefs-mate.com/recipe/fish-curry/