Sunday, September 20, 2015

Fish Curry with Capsicum and Basil

This Thai style basil curry recipe uses fried tilapia in a rich capsicum, onion, tomato, ginger and garlic coconut curry sauce.  The fish fillets are first coated with flour and cornstarch then pan fried to brown the meat.  The curry sauce is then made through slowly simmering the curry marinated capsicum and root vegetables in coconut milk.  Tomatoes, mushrooms, basil and the fish are then added to the simmering sauce to create this easy and delicious dish.  Serve this dish with jasmine or basmati rice on the side.  Enjoy.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 35 minutes

1 red bell pepper - seeds discarded and cut into strips
1 yellow onion julienned
1 garlic clove sliced
1/2 inch ginger sliced
2 teaspoons curry powder
1 tablespoon lime juice
1/4 cup flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon freshly ground pepper
3 large Tilapia Fillets cut into 2 inch pieces
2 tablespoons canola oil
10 white button mushrooms quartered
14 oz can coconut milk
1/4 cube chicken bouillon
1 red tomato cut into 8 wedges
dozen leaves of basil

Place the red bell peppers, onions, ginger and garlic in a large bowl. Add the curry powder and lime juice to the bowl and stir the ingredients together to combine.  Set aside.

In a separate bowl add the flour, cornstarch, salt and freshly ground pepper in a bowl. Whisk the ingredients with a fork to combine.  Dredge the Tilapia fillets into the flour-cornstarch mixture until well coated on all sides.

Place a large skillet or wok over high heat.  Add the canola oil to the pan.  When oil is hot, add the coated fish fillets onto the pan to brown the meat on all sides (about 1-2 minutes on each side). Transfer the browned fillets onto a plate lined with kitchen paper and set aside.

In the same hot pan used to cook the fish, add the curry coated bell peppers, onions, ginger and garlic. Add in the mushrooms to the pan. Reduce the heat to medium and give the ingredients a good stir. Cover the pan and let simmer for 10 minutes.

Pour the coconut milk into the pan along with the quarter cube of chicken bouillon.  Add the tomato wedges and give the ingredients a good stir to combine.  Cover and let simmer for another 5 minutes.

Next arrange the browned fish fillets on the surface of the sauce in the pan.  Add the basil leaves over the fish and cover the pan once more to simmer for another 8 minutes.   Remove the pan from heat and carefully stir the ingredients into the curry sauce.  Serve this dish with jasmine or basmati rice and enjoy.