Keith Floyd's Recipes

Coconut Curried Fish

  September 5th, 2010
coconut curried fish

Think, for a moment, my dear friends, of the coconut, I mean, he’s done so much for us, hasn’t it? in fact he’s done so much I need a little walk around the island to think about the coconuts

QS: Fresh Mango Juice

Ingredients:

  • Green coconut
  • Fillet of fish (anyone you like) – floyd uses red snaper
  • fresh ginger
  • Shallots
  • Lime juice
  • Chillies
  • Fresh turmeric
  • Salt and pepper
  • Fish paste
  • Turmeric powder
  • Sugar
  • Coconut Milk
  • 3-4 freshly squeezed lemon juice

First a fresh coconut juice goes into the pan, second some fillet of fish into the coconut milk. Put on the fire and let it simmer for a while, take them out and put a side.

In a pan fry the shallots until they crispy golden brown, next add the chillies,chopped ginger, fresh turmeric and the fish paste and mix it around. Add little ground turmeric and stir around well, add the pepper, sugar and the most important thing – the coconut cream. Since we want it not only sweet and hot but sour as well lets add the lemon juice.
It is very important to keep stirring all the time to melt the fish paste into the sauce!
Pop in the fillet into the sauce, let it simmer for 10-15 minutes until the fish has absorbed all the flavors.

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