| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 514 | 24g | 13g | 50g |
| sugars | fibre | protein | salt |
| 5g | 2g | 34g | 0.48g |
Why I Love Danish Fish Curry with Coconut Milk and Cilantro
Amidst the heart-warming Italian-American classics I often present, there comes a time when I feel the need to explore the broader culinary world. Today, I bring you something special: a Danish recipe – Fish Curry with Coconut Milk and Cilantro. It’s a hearty, fragrant dish that lends a unique Nordic touch to your dinner table, and a delightful diversion from the pastas and meatballs of my everyday inspiration.
Exploring Beyond Traditional Bounds
As you know, my Italian roots influence my cooking greatly, a flavor heritage found in countless dishes. But curiosity, they say, is the spice of life, and one cannot deny the alluring thrill of whetting this appetite. This Fish Curry with Coconut Milk and Cilantro is an adventurous detour to our routinely traveled flavor routes.
While my grandparents didn’t necessarily have a Danish background, they sure knew about appreciating good food, from wherever it came. So, in a way, I bring a piece of their worldliness to the table, as I cook what I envision they enjoyed. It is on this note that I believe that we, as cooks, nourish not just the bodies of those we cater, but also their hearts and spirits. Food, after all, is a universal binder that transcends culture and borders.
Inspiration and the Culinary Journey
For this scrumptious recipe, I found inspiration from the renowned Danish chef Rene Redzepi, known for his unique reinterpretation of Nordic cuisine. The assertive spices combined with the creaminess of the coconut milk bear an intriguing resemblance to Indian curry, particularly Goan Fish Curry. While the sauce-base of this Danish dish somewhat mirrors the Goan counterpart, the textures and fundamentals tread a divergent Nordic path.
I would highly suggest pairing this Fish Curry with Coconut Milk and Cilantro with some classic Danish side dishes such as pickled cucumbers or boiled potatoes. The mildness of these sides complements the rich, spicy curry perfectly, balancing out the flavors for a well-rounded dining experience.
There is beauty in never ceasing to explore, in venturing outside of our comfort zones to discover new flavors, and in forging new memories over a hot plate of good food. In the end, it is this love for exploration, this spirit of adventure that keeps us going, both as individuals on a journey through life, and as self-confessed gourmets delighting in each bite.
What You’ll Need
- 2 lbs white fish fillets
- 1 tablespoon vegetable oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (13.5 oz) coconut milk
- 4 large tomatoes, diced
- 1 bunch fresh cilantro, chopped
- 1 lemon, juiced
- 2 cups jasmine rice
- 4 cups water
Method
Step One
Start by preparing your rice. Bring 4 cups of water to a boil in a medium-sized pot. Once the water is boiling, add in the jasmine rice. Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes or until the rice is cooked and the water is absorbed. Set aside the cooked rice.
Step Two
While the rice is cooking, you can start on the fish curry. In a large pan, heat the vegetable oil over medium heat. Once the oil is hot, add the finely chopped onions into the pan and sauté until they are soft and golden brown.
Step Three
Next, add the minced garlic and grated fresh ginger to the pan. Stir for about a minute until they become fragrant. Then, stir in the curry powder, turmeric, salt, and black pepper. Mix these spices until they are well combined.
Step Four
Add the white fish fillets to the curry mixture in the pan. Cook them for about 4-5 minutes on each side, or until they are white and flaky. Remove the cooked fish from the pan and set it aside.
Step Five
In the same pan, pour in the can of coconut milk. Stir in the diced tomatoes and bring the mixture to a simmer. Once simmering, reduce the heat to low and let the mixture cook for about 10 minutes.
Step Six
After 10 minutes, return the cooked fish to the pan with the coconut milk and tomato mixture. Sprinkle the chopped fresh cilantro over the top, and squeeze the juice of one lemon over everything.
Step Seven
Lastly, cook everything together for another 10 minutes, or until the fish is heated through and the flavors have melded together. Serve the fish curry over the jasmine rice. Enjoy your flavorful and hearty Fish Curry with Coconut Milk and Cilantro!
