Fish with Curry Sauce

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Serve with fruit chutney and chopped crispy pecans.


2 lbs Fish; halibut, swordfish...
6 tablespoon Extra Virgin Olive Oil
2 medium Onions; very thinly sliced
1/4 cup Chili peppers; chopped
2 tablespoon Curry powder or paste
1 1/2 cups Coconut milk
1 cup Fish stock
1 tablespoon Ginger; grated
2 tablespoon Lime juice
5 leaves Basil; chopped
Sea salt

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 697 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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this was very yummy! I used a hot curry paste, my kids would have prefered it a bit milder but the adults loved it
SherryCN 3y ago

[I posted this recipe.]
CheffMom 7y ago

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