Caribbean Coconut Curry Fish

Curry and Fish are simply perfection. This Caribbean coconut curry fish is perfect for all the seafood and curry lovers out there. Simple and delicious.

 

I have to admit that I was hesitant to add curry to my seafood dishes. In my opinion, curry was created for chicken, beef, pork and goat not seafood. However, this Caribbean coconut curry fish recipe has changed my opinion.

Seafood is my first love, I love everything seafood and I am so grateful that I do not have no allergies. I feel bad for people that are allergic to seafood, I believe that they are missing out on life.

As a result of my devotion to seafood, I knew I had to introduce more seafood recipes on this blog. I didn’t want to just share another simple seafood recipe but I wanted to do something different with it.

At first, I was very skeptic to even making this recipe. I know I may sound foolish but I am very particular when it comes to seafood, but thankfully I let my guard down for this. If you are like me and you have never tried curry fish then you need to try this now.

I think I’ve talked enough, but before diving into the recipe I thought I should share some TIPS & TRICKS with you guys first.

TIPS & TRICKS

  • Fish: Usually, any white fillet fish takes little to no time to cook, that is why I went for a regular cod fish. However, you can also use any regular white fish without the bones in them but I don’t recommend using whole fish nor salmon. Salmon may overpower this dish, at least that is what I believe.
  • Sauce: The sauce is very simple to put together. All you need is coconut milk, curry and some seasoning. Now I know we Caribbean people love a good pepper, but in this recipe I opted out of using the Scotch bonnet pepper and used pimento pepper. Before diving into the sauce, I like to start by cooking the fish then moving unto the sauce which only takes 5-7 minutes.
  • Seasoning: Just like the sauce, the seasoning I used in this recipe is very simple. I used the obvious seasoning which is curry, followed by bell peppers, pimento peppers, salt, black pepper and the coconut milk. That is it. This recipe couldn’t be more simple than this.

Caribbean Coconut Curry Fish

Curry and Fish are simply perfection. This Caribbean coconut curry fish is perfect for all the seafood and curry lovers out there. Simple and delicious.

Course Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Ingredients

For the fish:

  • 4-6 Cod fish or any white fillet fish
  • 2 tsp Paprika
  • 2 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper

For the coconut curry sauce:

  • 1/2 cup Coconut milk
  • 1/4 cup Water
  • 2 tbsp Curry powder
  • 2 tbsp Olive oil
  • 1 medium Pimento pepper sliced
  • 1 medium Bell pepper sliced
  • 2 Garlic cloves minced
  • 2-3 branches Fresh thyme
  • 2-3 branches Fresh parsley

Instructions

Season the fish:

  1. Season the fishes on each side with garlic powder, black pepper, salt and paprika.

Cooking the fishes:

  1. In a large skillet over medium-high heat, warm the olive oil and cook the onion, garlic, pimento pepper and bell pepper for 2-3 minutes.
  2. And the fishes and cook on each side for 5-7 minutes.
  3. Once the fishes have done cooking, remove from the pan and set aside.
  4. Stir in the coconut milk, water, curry, salt and black pepper.
  5. Place the fishes back into the pan, pour some of the sauce on top on the fish and let it cook for 10-15 minutes on medium-low heat.
  6. Once the fish is done cooking, serve and enjoy!

Healthy Soupy Noodles Recipe – Coconut Curry Noodles

Try these homemade soupy noodles at home. Thai Curry Noodles Soup. These soupy noodles are perfect for snacks of a full meal. Bangkok Thai Curry Noodles. Perfect for a snack or a full meal.

Written recipe and ingredients- https://mytastycurry.com/thai-red-curry-noodle-soup

Northern Thai Curry Noodles with Chicken | Thai Food | ข้าวซอยไก่

1-2 serve

1. Chicken 3
2. Khao soi Curry Paste 150 g.
3. Coconut milk 1 1/2 cup.
4. Soup 5 cup.
5. Palm sugar 1 tbsp.
6. Fish sauce 1 tbsp.
7. Curry powder 1 tbsp.
8. Egg noodles
9. Oil 1 tbsp.
Video Rating: / 5

Curry Mee (Laksa)

This Curry Laksa recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week.

Curry Laksa

Ingredients
1 lb Peeled Shrimps
2 Packs (2 x 90 g) Tofu Puffs, halved
Some Cooked Fried Fish Cakes or Fish Balls
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Kalamansi
6 to 8 Cups Chicken Broth
2 Cups Coconut Milk
4 Pandanus/Pandan Leaves, knotted
¼ Cup Fresh Curry Leaves
1/3 Cup Peanut or Vegetable Oil
Sugar, to taste
Sea Salt to taste

Spice Paste
70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Stalks Lemongrass, chopped
4 Fresh Red Chilies, seeded and coarsely chopped
25 g Fresh Turmeric, coarsely chopped
50 g Galangal, coarsely chopped
300 g Shallots, peeled and coarsely chopped
4 Cloves Garlic, peeled and chopped
3 tsp Roasted Shrimp Paste (Belachan)
10 Candlenuts
3 Tbsp Ground Coriander
1 Tbsp Ground Cumin
½ tsp Ground Aniseed
1 tsp Ground Black Pepper

Full Recipe: http://www.seasaltwithfood.com/2014/04/curry-mee.html
Video Rating: / 5

【MUKBANG】 5 Ultra Spicy Korean Curry Fire Noodles Challenge!!! Really Spicy..! 3200kcal [Click CC]

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[use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! I love eating.
OoGui (eating a lot) is my channel’s main focus. I often do a social eating live (Mukbang)
Today, i ate An Ultra Spicy Korean Curry Fire Noodles Buldak Bokkeum Myeon “stir-fried chicken fire noodles” ( is a brand of ramyeon produced by Samyang Food in South Korea, ( Its literal translation means: stir-fried chicken fire noodles ) It only has a sauce satchet, like a stir-fry. Its flakes are made up of dried laver and sesame seeds ) with a lot of toppings, and various ingredients, All that was a real Fire Noodles Challenge . it was so delicious and tasty, and i want to thank 三養さん(Mr Samyang) for the precious gift!!!

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I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!

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Video Rating: / 5

/Kabab/Kebab(Restaurant Syle) – Non Veg Starter Recipe (in Tamil with English Subtitles)

Chicken 65 is a spicy, deep-fried chicken dish originating from Hyderabad, India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. Vegetarian variants like “Paneer 65” or “Gobi 65” use paneer (cottage cheese) or cauliflower instead. While the name “Chicken 65” is universally used to refer to the dish, there are many different theories claiming its origins.

Chicken 65
Chicken 65 (Dish).jpg
Course entree or quick snack
Place of origin India
Region or state Hyderabad, India
Serving temperature Hot
Main ingredients chickengingergarlicred chilles
Variations Taste varies by region and restaurant.
 Cookbook: Chicken 65   Media: Chicken 65

 

 

 

Dhaba Style Mutton Curry | Spicy Desi Style | North India Style

Mutton curry (also referred to as kosha mangsho, Goat curry and lamb curry) is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. Primary ingredients of mutton curry include mutton, onion, tomato and spices.
Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers.Mutton curry may be served with rice.The dish has been served with raji, a cereal.

Cameraman:-credits to Bishwash Rao.

INGREDIENTS:-(for 1 kg of mutton)
Mutton-1kg
onion:-800gm
ginger and garlic paste-2tbsp
Green chilli-2 or 3
Bay leaf-2 or 3
Tomato-100gm
salt-as per taste
Garam Masala- 1 tbsp
cumin seeds- 1 tbsp
cumin podwer- 2tbsp
coriander powder- 1tbsp
Mutton masala- 2 tbsp
red chill-2tbsp
turmeric-2tbsp
oil-2 cup
cook this recipe at low flame for 30 min then on mid flame for 20 min and the 20 min on low flame.keep stiring every 10 min.
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Best Cooking Process for Egg Curry

Egg Curry - Fried Egg Recipe - Country Food

Egg Curry in out door Natural Environment. every this is so natural so that you can try this at home and also when you are camping with friends and family members . Egg dish prepared in natural environment . Egg Curry prepared in Outdoor in a farm week end cooking dish

A Best Cooking Process for Egg Curry – Egg Recipe Bachelors Style – Country Food

Special Recipes…
Natu Kodi Pulusu | Desi Murgh Masala | how to cook desi murgh masala
How to Prepare Egg Curry – Egg Recipe Bachelors Style – Country Food …తయారు చేసే విదానం తెలుసుకుందాం….

 

Egg Curry – Egg Recipe Bachelors Style – Country Food
Video Rating: 3/ 5

THAI FOOD! Pad Thai Noodles, Spicy Tom Yum Soup, Green Curry & Pineapple Rice | Mukbang Eating Show

 

Come enjoy this feast with me! Enjoying massive Thai cuisine!! Ordered some Pad Thai fried noodles, Pineapple Rice, Red Tom Yum Seafood Spicy & Sour Soup, Green Curry Chicken and Papaya Salad! It’s a good thing I didn’t order the Mango Sticky Rice for dessert as I was way too full at the end lol!

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Food ordered from Thai Restaurant, E-Sarn Thai Corner (Singapore)

Thank you for watching! Hope you’ve enjoy this Thai food mukbang eating show! Do check out more of my eating shows and food challenge videos below!