Servings: 6 – 7 slices
Fish Seasoning 2-3 pounds (907.18 – 1,360.78 g) fish steak
1 teaspoon (2 g) curry powder
½ teaspoon (1.40 g) minced garlic
½ teaspoon (1.40 g) minced ginger Salt and pepper to taste Curry Fish Stew
4 tablespoons (56 g) canola oil 1 teaspoons (0.80 g) fresh minced thyme
4 large garlic cloves minced
1 teaspoon (2 g) grated ginger
1 medium onion chopped
2 green onions chopped
2-3 tablespoons (12.6 – 18.9 g) curry powder
1 tomato diced
½ -1 cup (113-226 g) coconut milk, ½ red bell/green bell pepper , diced 1 1/2 cups (235 – 352.5 g) broth more or less 3-4 basil leaves 1-2 teaspoon (2.1 g) paprika Hot pepper (Habanero, Scotch Bonnet or Chili Peppers) , Optional 1-2 tablespoon (3.80 – 7.60 g) parsley Salt and pepper to taste.
Season fish with, salt, curry powder, white pepper, ½ teaspoon garlic and set aside. You may do this overnight and refrigerate until ready to use. In a Cast Iron Skillet, heat oil over medium heat until hot, and then add the fish and brown on both sides – about 3-5 minutes until fish is brown.
You may omit this part, if desired. Remove fish and set aside. Drain oil and leave about 2 tablespoons. Add onions, followed by minced garlic, thyme, curry powder and bay leaf, stir for about 2-3 minutes for the flavors to blossom, then add tomatoes cook for another 3 minutes. Pour in coconut milk and water, continue cooking for about 3-5 minutes.
Then throw in hot pepper, if using any, basil leaves and smoked paprika. Return fish to the pot with accumulated juice. Bring to a boil, salt and cook for about 10 minutes. Add chopped parsley.
Adjust sauce thickness and seasoning with water or broth. Serve warm.