Poached fish in a fragrant tomato curry

Must Try

In the mood for a piece of fish again, but not baked salmon again? Go for this poached fish. The fragrant tomato curry immediately puts you in a good mood. Delicious with some rice and fresh (Thai) basil.

Ingredients

For 4 persons:

  • 4 pieces of white fish, e.g. cod, brill or haddock fillet
  • 550 grams of cherry tomatoes
  • Piece of fresh ginger the size of half a thumb, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 red chili pepper, thinly sliced ​​(seeded if desired)
  • 2 lime leaves
  • 4 cardamom pods, crushed in a mortar
  • 1 teaspoon coriander seeds, crushed in a mortar
  • 1/2 teaspoon ground turmeric
  • 125 ml coconut milk (for example from Valle del Sole )
  • Fresh (Thai) basil
  • Salty
  • Neutral oil

For it:

  • Cooked jasmine rice

We found this recipe at our friends from the Bon Appétit website and we adapted it ourselves to taste. And hey: what we can do, you can too. Replace the basil with Thai basil, coriander and/or mint, use colored cherry tomatoes or large tomatoes that you cut into quarters and add your favorite spices.

Poached fish in tomato curry

Poached fish in tomato curry

Place the pieces of fish between two sheets of kitchen paper.

Put a frying pan on the stove (make sure it’s big enough for four pieces of fish and the tomatoes) and heat a little oil over low heat.

Saute the garlic, ginger and red chilli for three minutes until soft and fragrant (make sure they don’t discolour). Add the spices: cardamom, coriander seeds and turmeric. Let it cook for a few seconds and add the lime leaves.

Add the tomatoes to the pan and cook over low heat for about 12 to 15 minutes, until most of the tomatoes have burst open.

Add the coconut milk, add a pinch of salt and stir well. Sprinkle the fish pieces with salt. Place the fish in the pan and cover with a lid. Poach the fish for 5 to 7 minutes.

> Also useful: How do you check at home whether fried fish is cooked?

Place the poached fish on some rice, spoon the tomato curry on top and finish with (Thai basil).


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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