Fish in coconut cream is a delicious dish that is best eaten with rice. It is a quick and easy meal that you can prepare for friends and family. It reminds me of curry but with a milder flavor.

For better plating or presentation, serve it as rice topping in individual bowls.

 

Serves 4-6

Ingredients:

2 tablespoons oil

1 teaspoon annatto powder

1 tablespoon minced garlic

1 medium onion chopped

2 tablespoons sliced ginger

2 bay leaves

2 fish bouillon cubes, crumbled

3 tablespoons curry powder

3 medium potatoes cubed

2 cups coconut milk

2 pieces eggplant, sliced

1 1/2 lbs. fish fillet cubed

3 tablespoons fish sauce

Salt and pepper to taste

1 teaspoon liquid seasoning

2 cups coconut cream

 

Heat the oil in a medium sized pan over medium heat. Add the annatto powder and then sauté the garlic, onions, ginger and bay leaves. Stir in the curry powder and crumbled fish cubes. Keep on stirring until the fish cubes have dissolved. Add the carrots, potatoes and bell peppers. Stir-fry the vegetables for 2-3 minutes. Pour in the coconut milk and set the heat to high. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the carrots and potatoes are almost soft. Add the fish and the eggplants. Cook it for another 5 minutes. Season it with salt and pepper to taste. Pour in the coconut cream and let it simmer for another 5 minutes or until the vegetables and fish are cooked. Adjust the taste by adding more salt or pepper if desired. Serve warm.

 

Photo Courtesy Of:   whologwhy