fish

Coconut Mackerel Curry

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

6 large mackerels
salt for rubbing on fish
turmeric for rubbing on fish
2 medium onions
2 tablespoon coconut oil
10-12 dry red chilis
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
2 tablespoons rice
2 tablespoons + 1/2 teaspoon urad dal
1 cup shredded coconut
2 teaspoons turmeric powder
marble size ball tamarind
salt to taste

Clean the fish, descale and cut each into 3 pieces. Apply salt and turmeric to the fish pieces and set aside for 30 minutes.

Slice 1 onion and chop the other, keep aside.

On a heated skillet, add 1 tablespoon coconut oil then roast chilis and coriander seeds on medium heat until fragrant, keep aside. On the same skillet, roast mustard seeds, fenugreek seeds, rice and urad dal until fragrant, set aside.

Using the same skillet, add another teaspoon of coconut oil and sauté sliced onion until translucent. Add shredded coconut and toast until coconut changes its color to brown. Add turmeric powder and fry for another minute then set aside.

In a food processor, combine toasted coconut, sautéed onion, roasted coriander seeds, tamarind, and dry red chilis into a very fine paste, using a little water. Next add roasted mustard seeds, fenugreek seeds, rice and urad dal and process for a couple seconds more.

In a saucepan, heat 1 teaspoon coconut oil, and add the contents of the food processor.

Next, add chopped onion and fry till golden. Add ground masala paste and sauté for a minute or two. Add a little water but do not make it runny – the consistency of the curry should not be very thin. Add marinated fish.

Cook on medium high heat until it boils. Stir occasionally taking care not to break the fish.

Once it reaches a boil, reduce heat to low and simmer for 10 minutes. Add salt to taste.

Remove from heat and serve with steaming hot rice.

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Dairy Free Creamy Curry Mahi Mahi

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

Rice:

2 cups black rice, cooked

Dairy Free Creamy Curry Sauce:

1 cup coconut milk*

1 teaspoon fish sauce

1 lime, juice and zest

1 teaspoon raw honey

2 garlic cloves, minced

2 teaspoons cilantro, finely chopped

1 teaspoon parsley, finely chopped

1 teaspoon ground ginger

2 teaspoons ground curry powder

1/2 teaspoon ground turmeric

Mahi Mahi:

1 tablespoon coconut oil

4 small mahi mahi fillets

salt and pepper, to taste

In a small saucepan, combine ingredients for curry sauce over low heat. Bring sauce to simmer, stirring frequently.

Meanwhile, in a large skillet, heat coconut oil. Place mahi mahi fillets in the hot skillet and sprinkle both sides with a little salt and pepper. Cook fish for about 6-8 minutes on each side or until cooked through.

Place mahi mahi fillets on top of warm black rice and pour over a little curry sauce. Top with additional chopped cilantro and parsley, if desired.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!