curry sauce | Bewitching Kitchen

This is another example of a “lightened-up” version of a classic that worked so well I could not wait to share! Two ingredients are absolutely mandatory: red curry paste and fish sauce. I realize that opening that bottle of fish sauce requires a little psychological preparation, but it is worth it. Just hold your breath as you measure the amount. Actually, I do have a very sharp sense of smell, so it could be less of a problem for you.

MAHI-MAHI IN THAI-CURRY SAUCE
(from the Bewitching Kitchen)

2 tablespoons Thai red curry paste
1/2 cup unsweetened light coconut milk
1/2 cup full-fat yogurt
1 Tablespoon fish sauce
2 Tablespoons brown sugar
1/4 cup water
2 tablespoons grapeseed oil
1 red bell pepper, thinly sliced
1 cup sliced fresh shiitake mushrooms, thinly sliced
3 mahi-mahi filets, cut in chunks
smidgen of olive oil + squirt lime juice + salt + pepper to season fish
fresh cilantro leaves
lime zest for serving

In a medium pot over medium heat, whisk together the curry paste, coconut milk, and yogurt. Bring to a simmer and cook, whisking until the mixture is smooth, but don’t let it boil too hard. Add the fish sauce, sugar, and water; stir until the sugar has dissolved. Simmer for a couple of minutes, cover and remove from heat. Reserve.

Season the pieces of fish with a tiny bit of olive oil, lime juice, salt and pepper. I just squirt a very small amount of oil to lightly coat the pieces, no need to measure. Use a light hand. Same goes for lime juice, salt and pepper. Reserve.

Heat a 12-inch skillet or wok over medium-high heat. Once it is hot, add the oil and heat until it is shimmering. Add the bell pepper, and mushrooms, and cook until the vegetables are starting to soften, about 3 minutes. Then add the fish and sauté for a few minutes. Pour the curry sauce into the skillet and heat it through. Serve the curry over rice, garnished with fresh cilantro and a little bit of lime zest, added right on the plate.

ENJOY!

to print the recipe, click here

Comments: This was such a delicious meal! It had that feel of “eating out” which… come to think of it we cannot do that often, as our little town does not have a Thai restaurant. It is probably my favorite type of food, but I can only enjoy it when we travel. You know travel, right? That act of leaving your home with luggage, stepping on a plane and landing in a totally different spot? Yeah. It’s been a while.

We enjoyed it over white rice. I added a bit of lime zest on my serving, and to my taste it was perfect. You can use a squirt of lime juice or omit it altogether, but if you have the same passion I do for all things citric, go for the zest. It packs a nice little punch of flavor. The only thing you need to be careful about is not boiling the sauce too hard. Because it has less fat than a regular recipe, it tends to separate a bit.

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Nothing comes together faster than a meal involving shrimp. Or sea scallops, for that matter. But in this neck of the woods it is a rare, very rare event to find dry scallops, whereas good quality shrimp is always available. For this preparation, instead of using a full can of coconut milk (so common in recipes everywhere), I opted for full-fat yogurt with a touch of light coconut milk. Worked wonderfully well. Tasty but considerably lighter.

FENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE
(from the Bewitching Kitchen)

1 + 1/2 pounds large shrimp, peeled and deveined
1 tsp ground fennel
1 teaspoon ground Kashmiri chiles
1/2 tsp ground ginger
1/4 tsp turmeric
1½ teaspoons kosher salt
1 to 2 tablespoons grapeseed oil
1/3 cup cashews, toasted
1/2 cup full-fat yogurt
1/4 cup light coconut milk
drizzle of honey
dried mint, to taste (optional)

Combine the ground spices and salt in a bowl, add the shrimp and mix to cover it with spices. Refrigerate for 30 min to 1 hour, if possible, but you can start cooking right away. Mix the yogurt with coconut milk and honey, reserve.

Heat the oil in a large skillet over medium heat. Add the shrimp, cook, stirring them for a couple of minutes. Add the yogurt-coconut mixture, and cook in low-heat until shrimp is fully cooked and the sauce reduces a bit. Add the cashew nuts, dried mint (if using), and serve..

ENJOY!

to print the recipe, click here

Comments: I am calling this dish “Fennel” shrimp because it was the flavor that came through more obviously, at least for me. If you like more heat, add more pepper, or add a touch of cayenne. I love the flavor of Kashmiri pepper, so that’s what I used. If you are like me, and twist the nose at dried mint, I suggest you give it a try. I lost my dried mint snobbism after reading about it in Middle Eastern cookbooks. It has a permanent spot in my pantry now.