At my local fish market there are tons of fish that pop up that I've never seen before. As a true adventurer at heart, I always tend to purchase which ever fish sparks my interest. This particular week, they had whole Blue Fish on sale for $3.99 a pound so I ended up purchasing an entire fish! I didn't know what to do with it so I figured, you're always safe with some type of stew so I decided to make Blue fish coconut curry.
4 Cups of Water
3/4 cup of chopped yellow bell pepper
1 cup of chopped King Oyster Mushroom
3/4 cup of chopped red onion
1 whole Blue fish (with head on)
1 TBSP of Coconut oil
1 cup of frozen Kale (you can use fresh Kale or Bok Choy)
! TSP of minced garlic
1 block of Golden Curry
2 cups of milk (optional)
3/4 cup of coconut milk
In a deep pot over medium-high heat, sauté onions, peppers, and king oyster mushrooms in coconut oil until onions and peppers have softened (8-10 minutes). Add Kale and minced garlic, stir once every minute until Kale is thawed.
Reduce heat to low and add 4 cups of water. Allow the veggies to simmer and release flavors into the water. Clean your fish and chop it into thick pieces. Once fish is chopped, add to a bowl and pour the milk over the fish. Allow the fish to soak in the milk for 5-10 minutes. Blue fish has a strong flavor similar to snapper. Soaking it in the milk will help to cut down that flavor.
While the fish is soaking in it's milk bath. Add Golden Curry block into your pot of simmering water and veggies. Once all the curry has melted and your sauce has thickened, add coconut milk and stir. Make sure you stay on top of stirring your curry every few minutes. You don't want your veggies to stick to the bottom of the pot and burn. If your curry has begun to simmer, add your fish straight from the milk into your pot. Make sure the fish is fully submerged in the curry sauce. Place a lid on your pot and allow to cook (without stirring) for 15 minutes.
After 15 minutes is up, serve over a bed of white or brown rice. Enjoy!
Hey, I'm Njeri!
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