You can use any mild fish for this, or even go with shrimp, but in that case make sure they are as large as you can find. I started from the Brazilian moqueca concept but used Red Curry paste as the main spice. Delicious, and super simple to prepare. I highly recommend you give it a try.
COD COCONUT CURRY
(from The Bewitching Kitchen)
3 large filets of cod
2 tablespoons grapeseed oil
1 shallot, minced
2 celery ribs, finely diced
2 tsp fresh ginger, grated
salt and pepper to taste
1 tablespoon red curry paste (I used this one)
1 can coconut milk
plenty of fresh cilantro, minced
juice of half a lemon
1/3 cup coconut flakes, unsweetened
Start by toasting the coconut, placing the flakes on a non-stick skillet and toasting over medium-heat, watching the pan very very closely, it goes from toasted to burned in a second. Transfer to a bowl and reserve.
Heat the oil in a large pan and sauté the shallots and celery until soft and fragrant. Add the ginger, the red curry paste, season with salt and pepper, and sautéed briefly, then add the coconut milk. Gently simmer for 5 minutes in very low heat. Add the pieces of fish, season again with salt, cover the pan and simmer super gently until the fish is cooked through, 5 to 8 minutes more. Add the cilantro and lemon juice right before serving, and sprinkle with toasted coconut, adding more on your plate if you like.
to print the recipe, click here
Comments: From start to finish, this will take less than 30 minutes, but it tastes so complex, it is hard to believe it is ready so fast. The best way to enjoy it is over rice (I made brown rice this time), but I had some spaghetti squash in the fridge and that’s the way I had mine. Totally non-traditional, I admit. But it worked great.
As to the red curry paste, you could add more if you like it really spicy, but for us one tablespoon was plenty. I suppose it will also vary with the brand you use, the one I listed is very potent.
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