Fish Fillets in Curry Sauce Recipe

Fish Fillets in Curry Sauce Recipe

Ingredients

(Serves 4):

4 white fish fillets (e.g., hake, monkfish, or sea bream)

200 ml coconut milk

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon curry paste (or 1 teaspoon curry powder)

1 ripe tomato, chopped (or 100 ml tomato paste)

1 red or green bell pepper, cut into strips (optional)

1 tablespoon olive oil or vegetable oil

Juice of half a lemon

Salt and pepper to taste

Fresh cilantro or parsley for garnish

1 chili pepper (optional, for those who like it spicy)

Instructions:

Prepare the fillets:

Season the fish fillets with salt, pepper, and lemon juice. Let stand for 10 minutes.

Sauté the vegetables: In a large skillet or pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent (about 3-4 minutes).

Add the curry:

Add the curry paste (or curry powder) and stir well for 1 minute to release the aromas. If using chili peppers, add them now.

Make the sauce: Add the tomatoes (or tomato paste) and paprika (if using). Cook for 5 minutes, stirring occasionally. Then, add the coconut milk and stir well. Simmer gently for 2-3 minutes. Season with salt and pepper.

Cooking the fish:

Place the fish fillets in the sauce, making sure they are partially submerged. Cook over low heat for 8-10 minutes, turning the fillets halfway through, until cooked through and flakes easily with a fork.

Finish:

Sprinkle with fresh cilantro or chopped parsley. Serve hot, accompanied by white rice, quinoa, or sautéed vegetables.