Fish Coconut And Coriander Stew Recipes

Steps:

• Place the peanut oil in a pan and heat.
• Add the shallots, Lemongrass, ginger, chili and cook for 3 minutes
• Add the coconut milk and chicken stock and bring to the boil.
• Add the fish and shredded kaffir lime leaves (if using) and simmer uncovered, for 10 minutes, or until the fish is cooked.
• Turn the fish over once during cooking. Remove the fish from the pan and keep warm.
• Rapidly boil the cooking liquid for 5 minutes, or until reduced by half.
• Spoon over the fish and serve scattered with the coriander leaves.

Steps:

• Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
• Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Steps:

• fry the onions and green pepper in the butter until softened.
• add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
• cook for 5 minutes or until the fish is just cooked through.
• add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).
• add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
• Serve over white rice with wedges of lime to squeeze over.

Steps:

• Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
• Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.