Ready in 45 minutes
Serve with fruit chutney and chopped crispy pecans.
Remove skin and bone from fish steaks and cut into cubes. Fry well and saute in batches in a cast-iron skillet in about 3 tablespoons olive oil or lard. Remove to a heated platter, cover with parchment paper and keep warm in the oven while preparing remaining fish and sauce.
To prepare the sauce, add remaining olive oil to the skillet. Saute onions and chili peppers until soft. Stir in the curry powder or paste until well amalgamated. Add coconut milk and fish stock, bring to a boil and skim. Add ginger, lime juice and basil. Boil vigorously, stirring frequently until the sauce reduces and thickens slightly. Season to taste. Return fish to the skillet and simmer for about 5 minutes or until fish is tender. Do not overcook. Transfer to a heated bowl and serve immediately.
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