T made the curry sauce with, among other things,
butter and shredded coconut and butter (did I mention there was butter?) edit after T gave me the recipe: Bzzzzzzzt!!! WRONG!!! There is NO butter. Not one ounce. It’s coconut milk…. and onions. The gorgeous gold colour was from adding a red pepper to the mix and then whirring the whole thing in one of our favourite toys: the Magic Bullet.
Once the sauce was prepared, T dried off some tilapia fillets and coated them with turmeric. He then fried the fish and once it was done, he added the still warm sauce.
There were tons and tons of sauce so we froze it. Last night, we got some scallops out of the freezer at the same time as the curry sauce and made a repeat of the dinner with scallops instead of telapia. It was just as brilliant as ever.
The big question is, if this was just a normal every day dinner, what will we eat when it’s a special occasion?!
Golden Fish Curry
- 1 med onion
- 4 cloves garlic
- 1 red bell pepper, cored and seeded
- 4 fresh red or green Thai chilies (or to taste)
- 2 inch piece ginger, peeled
- 0.25 c dried coconut flakes
- salt to taste
- enough water to make the paste
- 0.25 c vegetable oil
- 4 or 5 dried whole Cayenne chilies
- 2 tsp powdered coriander seed
- 2 tsp powdered cumin seed
- 1 tin thick coconut milk (398ml/14oz)
- 1 or 2 limes, juice and zest
- 450gm (~1 lb) firm fish fillets ¹
- turmeric powder
- curry paste: Put all the ingredients for the curry paste into a Magic Bullet™ (or food processor) and grind to a fine paste.
- fish: Heat oil in a wok. Add the dry red chilies and blacken them slightly (a minute or so).
- Add cumin and coriander, then quickly add the paste from above and fry for 3 to 4 minutes.
- Add coconut milk and cook over medium heat to reduce it to desired thickness.
- Add lime juice and zest. Taste for seasoning and adjust if necessary.
- Sprinkle the fish with a fine dusting of turmeric powder. Heat vegetable oil in a clean frying pan. Add the fish and fry to golden brown.
- Add to the coconut mixture and cook a further few minutes until done.
Serve with rice, toasted coconut & peanuts and steamed green beans.Notes:
1.) Fish: We used tilapia fillets. We loved the colour contrast between the white of the fish and the gold of the sauce. Another night, we used scallops instead and it was equally wonderful. Any firm fish will work. (We may try it with shrimps as well.)
The Magic Bullet™
I confess that I feel a bit like I’m auditioning for one of those half hour paid commercials on TV. (Good thing nobody can see my hair right now. It’s not at all in the correct perfectly coiffed, sprayed to stiffness style.)
But, do you have a Magic Bullet yet? No? Quick. Run to Canadian Tire and get one! (If you go now, they’re on sale….)
They’re fantastic machines for making curry pastes. Sure, a regular food processor will do the trick but we are complete converts to the Magic Bullet. It’s fast, compact and REALLY easy to clean.
Yup. They’re magic.