Ingredients
- 2 pounds thick fish fillets or steaks, halibut, cod or salmon
- 4 teaspoons fresh lemon juice
- 2 tablespoons vegetable oil
- 2 cups finely chopped onion
- 1/4 cup vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon minced green chile, serrano, Thai or jalapeno
- 1 cup chopped fresh tomatoes
Spice mixture:
- 6 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper, cayenne
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
- 1 1/4 teaspoon salt
- 1/2 cup canned unsweetened coconut milk
- 1/4 cup chopped cilantro, for garnish
Directions
Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.
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By carmelbebe
on May 12, 2013
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Love this recipe. I used halibut and have made it many times. After a few tries I have changed it a little and I used more coconut milk and less salt.
By jentin21_12872838
Seattle, 87
on March 15, 2013
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Delicious! Will definitely make again. Incredibly easy & fabulous flavor.
By shannamcclain
on November 30, 2012
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I changed the recipe a bit, but it was incredible!!
Instead of diced green chile, I subbed a few squirts of Siracha
instead of tomatoes, used mushrooms
instead of fennel seeds, used carraway
instead of 1/2 can of coconut milk, used whole can,
mixed green onions and a white onion together (out of necessity
and threw in a stick of lemongrass.
Put the salmon and the sauce over ramen noodles/egg noodles, etc. and it is delicious!!!
Read all 16 reviews