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Coconut Fish Curry – TKD

Posted on | July 13, 2009 | No Comments


Here’s dish I came up with tonight.  I couldn’t find anything that quite fit what I wanted for my first fish curry.  I looked at a good dozen recipes and came up with this one.  It’s pretty awesome.  My wife has declared it her favorite curry of all time. Being from the UK, that means a lot. As Gordon Ramsay would say “It’s light, it’s fresh, it’s rustic”.

It’s light on the stomach and is very tasty.  You gotta try this one.  At 139 calories, it’s incredibly low cal to boot.
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Download the Coconut Fish Curry Recipe | MasterCook

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* Exported from MasterCook *

Coconut Fish Curry – TKD

Recipe By     :Troy Deierling
Serving Size  : 6     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1 3/4         pounds  fish — Any white fish like Tilapia, haddock, snapper, rock cod, croaker
1/2          each  onion — minced
5               each  garlic clove — minced
1         tablespoon  curry powder
1/2      teaspoon  tumeric powder
1               each  tomato — peeled and chopped
1         tablespoon  crystallized ginger — chopped
1                can  green chiles — chopped
1                can  coconut milk
2             pieces  lemon grass
3               each  lime leaves
1         tablespoon  lime juice
2        tablespoons  fresh basil leaves — chopped

Wash and cut fish into  pieces.  Fry the onion and garlic till translucent.  Add Curry powder and tumeric.  Fry till aromatic.  Add the tomato, ginger and green chilies. Add coconut milk, lemon grass, lime leaves and basil.   Add lime juice. Simmer 5 minutes covered.  Add fish and simmer for 10 minutes or till done.  Don’t over stir the fish or you’ll end up with a mess.

Optionally: add cilantro, shrimp, lump crab meat, lobster, crayfish, clams, mussels.  Reduce fish for amount of other seafood used.

Substitutes:
1″ of regular ginger but try to use the crystallized, it really adds to the flavor.
1t of lime juice.
I was out of regular lime juice and ginger
You can probably do without the lime leaves and lemon grass if you don’t have them.

Description:
“Doesn’t taste it but it’s low calorie, low carb | fusion fish curry”
Source:
“www.tkdrecipes.com”
Copyright:
“Troy Deierling”
Yield:
“1 cup”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 139 Calories; 10g Fat (58.8% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve over Basmati or regular rice.

NOTES : This is kind of a combination of Thai and S. Indian curry styles.

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