I'm in love with this lemon-tinged coconut cream curry sauce! My sister approves too, in fact, she was disappointed that we cooked it today without her.
So I'm posting this recipe in detail, exactly as our brilliant cook Ate Shirley does it. Do take note that she just estimates ingredients, and I like my curry with very mild spice and plenty of cream. You'll probably want to adjust the recipe to your own taste.
1 fish fillet, chopped
red onion, chopped
butter or virgin coconut oil for lubricating the pot
2 tsp coconut flour
3/4 cup coconut milk ("gata") or fresh full cream cow's milk
1.5 tsp curry powder (adjust this to your taste)lemon slices (optional)
spring onion, chopped, for garnishing
1. Melt butter. You can also probably use virgin coconut oil, although I haven't tried that yet. If you try that, let me know how it goes!
2. Add garlic. Sauté and stir for several seconds.
3. Add onion. Sauté and stir for several seconds.
4. Add ginger. Sauté for several seconds.
5. Add fish. Sauté for several seconds, then cover the pot and leave it for 3-5 minutes while preparing the curry sauce.
6. Measure out the curry powder and set it aside. Mix a little bit of the milk into the coconut flour until it has a paste-like consistency. This helps prevents lumps in the curry sauce later on. If you've used regular wheat flour for thickening sauces in the past, note that coconut flour is very dry so a little bit goes a long way.
This is also great in case you're using fresh cow's milk instead of coconut milk for the recipe, because the coconut flour will provide that coconut flavor. We get our coconut milk freshly squeezed at the wet market, and that has to be used within the day, so we don't always have it on hand. You can also probably try carabao milk-- haven't tried that for this recipe yet, so let me know how that turns out!
7. Check if the fish is ready. When it's white like this, it's ready.
8. Add in the milk and stir gently. Wait for it to boil (see the bubbles?), then mix in the coconut flour "paste". Keep stirring gently.
9. When the sauce starts to thicken (this might take a few minutes, depending on the type and amount of milk used-- coconut milk thickens faster), mix a little bit of it with the curry powder. Same as with the coconut flour-- this helps prevent lumps later on. Pour the curry powder mixture into the pot and keep stirring gently. At this point you can do your taste-testing to check if you want to add more curry powder.
10. When the curry sauce is thick enough for your liking (this should only take a few more minutes or less), it's done! Serve with lemon slices and garnish with spring onions if you like. I really love the zesty twang added by the lemon, since I love citrus flavors, though the curry by itself is already great.
Since I like my curry sauce with a lot of cream, I can leave some of the sauce in the pan, add rice, and make curry fried rice too. Omnomnomnom!
I think lemongrass or cilantro would be great in this recipe too. If you try this recipe, let me know how it goes and how you've tweaked it to suit your taste.
Thanks for reading and I hope you enjoy the dish!