South: Malabar Fish Poached In Coconut Milk

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Servings: 4 Difficulty: Advanced
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A fragrant and creamy South Indian classic featuring delicate fish simmered in spiced coconut milk
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This elegant Malabar dish showcases tender white fish poached in a rich, aromatic coconut milk sauce. The base is built with sautéed onions, fresh ginger, fiery serrano chiles, and earthy turmeric, creating a complex flavor profile that is both comforting and sophisticated. The flaked coconut adds a pleasant texture, while the curry leaves provide a distinct citrusy aroma unique to South Indian cuisine. Perfect for a special dinner, this recipe balances heat and creaminess beautifully. It is a lighter, savory alternative to heavy curries, relying on the natural sweetness of the coconut and the freshness of the fish. Serve with steamed rice or appam to soak up the delicious sauce.

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South: Malabar Fish Poached In Coconut Milk

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 140.0

Description

This elegant Malabar dish showcases tender white fish poached in a rich, aromatic coconut milk sauce. The base is built with saut&# 195;©ed onions, fresh ginger, fiery serrano chiles, and earthy turmeric, creating a complex flavor profile that is both comforting and sophisticated. The flaked coconut adds a pleasant texture, while the curry leaves provide a distinct citrusy aroma unique to South Indian cuisine. Perfect for a special dinner, this recipe balances heat and creaminess beautifully. It is a lighter, savory alternative to heavy curries, relying on the natural sweetness of the coconut and the freshness of the fish. Serve with steamed rice or appam to soak up the delicious sauce.

Ingredients

Directions

  1. Place fish filets in a shallow dish and rub well with lemon juice.
  2. Sprinkle fish with salt and pepper, then set aside to marinate for at least 30 minutes.
  3. Heat 1 1/2 tablespoons of oil in a heavy frying pan over medium-high heat.
  4. Pat fish dry, then add to the pan and cook until just opaque, about 2 minutes per side.
  5. Remove fish with a slotted spoon and set aside on a plate.
  6. Heat the remaining 1 tablespoon of oil in the same pan over medium heat.
  7. Add curry leaves, chopped onion, grated ginger, minced chiles, and turmeric.
  8. Sauté until the onion is soft and translucent, about 3 minutes.
  9. Stir in ground cumin, flaked coconut, and coconut milk.
  10. Simmer the sauce uncovered until it thickens slightly, about 8 to 10 minutes.
  11. Gently slip the cooked fish filets into the sauce and cook for 1 to 2 minutes to warm through.
  12. Transfer fish to a heated platter and spoon the coconut sauce over the top.
  13. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 140.0kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.0g5%
Cholesterol 50.0mg17%
Sodium 55.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.0g46%

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

Keywords: malabar, fish, coconut milk, indian curry, poached fish, red snapper, curry leaves, turmeric, south indian, seafood, ginger, serrano chile, appam, rice, gluten free
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