Coconut Fish Curry With Cauliflower And Potatoes Recipe

Cooking Directions

• STEP 1.In a large pan, heat oil over medium heat. Add onions and cook until softened.
• STEP 2.Add garlic, ginger, and spices to the pan and cook for another minute until fragrant.
• STEP 3.Add cauliflower and potatoes to the pan and stir to coat them with the spices.
• STEP 4.Pour in coconut milk and vegetable broth. Bring to a simmer and cook until the vegetables are tender.
• STEP 5.Add fish fillets to the pan and gently simmer until cooked through, about 5-7 minutes.
• STEP 6.Season with salt and pepper to taste. Serve the coconut fish curry with cauliflower and potatoes over steamed rice or with naan bread.
• STEP 7.Garnish with fresh cilantro and lime wedges, if desired.

Cooking Tips

• You can use any firm white fish fillets for this recipe, such as cod or halibut.
• Feel free to adjust the spices according to your taste preferences. Add more chili powder for extra heat or reduce it for a milder curry.
• For a thicker curry sauce, you can add a tablespoon of cornstarch mixed with water and stir it into the simmering sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Serve the coconut fish curry with cauliflower and potatoes over steamed rice or with naan bread.
• Garnish with fresh cilantro and lime wedges for added flavor and freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.