Coconut Curry Fish

By on February 13, 2011 in Fish, Low Carb and Low Glycemic, Winter
There’s a tiny restaurant in Estes Park called Nepal’s Cafe, and they make the best Fish Coconut Curry, ever.  Mine is frankly not as good, but I am getting closer with each try, and this was was pretty fabulous.  I would eat this every day if I had a personal chef to whip it up while I am at work.  Until then, it is a weekend thing, though it isn’t all that time consuming.

I use mahi mahi for this (so does Nepal’s Cafe), primarily because it stands up to the simmering without breaking apart too much, plus it has a very mild flavor that contrasts so nicely with the spicy, rich sauce.  Any densely-fleshed fish will work for this.  I like it fairly spicy, so adjust the amount of curry powder and chile paste if you like a milder dish.  Serve with rice, quinoa, or some nice, warm flatbread to soak up the sauce.  Here is the recipe:

Coconut Curry Fish

1 tablespoon olive oil or coconut oil
1 small white onion, peeled and sliced
3 medium carrots, trimmed and sliced on the diagonal
2 teaspoons crushed garlic
1 teaspoon grated ginger
1-3 teaspoons chile paste
2 teaspoons turmeric powder
1-2 tablespoons Madras curry powder
1 15-ounce can light coconut milk (shake well before opening)
2 mahi mahi fillets, 6-8 ounces each
fresh cilantro

In a large skillet or a wok pan, heat the oil over medium-high heat.  Add the onions and carrots and cook, stirring frequently, until the onions start to soften.  Do not brown.  Add the garlic, ginger, chile paste, turmeric, and curry powder, and cook for a couple of minutes more, or until you can smell the spices toasting.  Add the coconut milk and bring to a simmer.  Reduce heat to medium, cover the pan, and cook for five minutes.

Cut the fish into large pieces and place on top of the simmering curry.  Cover and cook for five minutes, or until the fish is just cooked through. Sprinkle with salt and stir in some of the chopped cilantro.  Serve with additional fresh cilantro.  Serves four.

Thanks for reading,

-Angela FRS

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7 Responses to Coconut Curry Fish

  1. Meghan@travelwinedine February 13, 2011 at 10:36 pm #

    I love coconut curry everything, and this looks absolutely delicious!

    Reply
  2. Angela FRS February 13, 2011 at 10:59 pm #

    Thanks Meghan–me too! Coconut and curry make practically everything better.

    Reply
  3. Eftychia February 14, 2011 at 11:08 am #

    Delicious recipe. I will try it for sure. Thanks for sharing!

    Reply
  4. Lynn @ I'll Have What She's Having February 15, 2011 at 12:06 am #

    This curry looks amazing. I've never used mahi mahi at home, I think I'll give it a try.

    Reply
  5. Angie's Recipes February 15, 2011 at 9:28 am #

    This looks seriously flavoursome and mouthwatering! I would love some to serve with steamed rice for the lunch!

    Reply
  6. Betsy February 15, 2011 at 11:58 pm #

    I've had Coconut Curry ice cream from Jeni's, in Columbus OH, so I can vouch for its universal and ubiquitous deliciousness!

    Reply
  7. Angela FRS February 16, 2011 at 12:31 am #

    Wow, that sounds weird but good–sweet/savory ice cream combos are always interesting (and sometimes gross).

    Reply

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