There are certain days when you are short on time but crave not for a take-out meal but a simple home cooked meal. This Delicious Coconut Fish Curry is the answer for those days! It is a pretty uncomplicated recipe and takes only about 20 to 25 minutes to make and serve. What’s more, it looks so delectable and appetizing when plated and is super healthy too.When served with steamed rice, it has all the goodness of meat protein, vegetables and carbs. What’s more, it is fancy enough dish to serve during a weekend party too.
Balancing Flavours:
I like to use a mild fish (tilapia, basa or halibut ) for this Delicious Coconut Fish Curry. It works wonders with the creaminess of the coconut and the bold flavours of the spices. It strikes a fine balance of sweet and savoury. The sweet, nutty and mild flavour of coconut cream with the warm and piquant flavours of the spices. It is not same as the bold Kerala Fish Curry, https://relishdelish.ca/?s=kerala+fish+curry where the spiciness of the cayenne is overpowering. This dish is milder and delicate flavoured. Is is more like a flavourful Thai curry https://www.youtube.com/watch?v=fFIWuurfcyg
A word about “curry”:
The word curry originates from the Tamil word ‘kari’ which stand for black as in black peppercorns. The British anglecized this word to curry and made it popular all over the world. The spices used in most ‘curries’, is a blend of turmeric, red cayenne pepper, black pepper, cumin, coriander, cinnamon, cardamom, cloves, ginger and garlic. Depending on the nature and the vegetable or meat that is cooked, all or a few of these spices are used for making the dish. So basically ‘curry powder’ is not really a spice but a blend of any or all of these spices. A few other often used spices especially used in Indian cooking is asafoetida (hing) nutmeg, mace etc. Again curry differs from country to country. A Jamaican curry will be different from Indian or Thai or say Malaysian curry.