Wednesday, April 6, 2011
Curried Fish with Zucchini
I think I'm reaching the point where I might just need to have a "Bittman" category to my blog. Here I was, thinking the man had given up the food blogging lifestyle, and he goes and releases not just one but a number of different recipe-themed posts. And he just happened to write an entire entry on fish just when I was looking for a way to use up all the frozen fish in my freezer.
Thanks, Bitty. Thanks.
But still, I can't fault him for his ridiculously easy preparations. This fish dish took me all of 5 minutes. Well, ok 8 1/2, but who's counting?
Even though he mentions nothing about what to serve it with, I do recommend putting this one on top of rice. The coconut milk and water combine to make a rather soupy consistency and to mop up all that flavor, you need some starch.
The recipe (if it can even be called that) is fairly basic and doesn't really feature any of the heat that is de rigueur in my household. So, if you dare, ante up the heat and throw some cayenne or red pepper flakes in with the curry. The coconut milk will really reduce the straight-up heat but it will make for a nice inherent smokiness to the dish which made it all the better.
2 tbsp olive oil
1 onion, chopped
2 zucchini, cut into large pieces or rounds
1 1/2 lbs white fillet of fish (whichever you please)
2 tbsp curry powder
2 tbsp minced ginger
1 tbsp cayenne (optional)
1 tbsp red pepper flakes (optional)
1 1/2 cups coconut milk
1/2 cup water
cilantro (for garnish)
Sauté 1 chopped onion and 2 chunked zucchini in oil for 5 minutes.
Add 1 tablespoon ginger and 1 tablespoon curry powder (or to taste, if you are using the cayenne or red pepper flakes, add them here). Cook for a minute, then add fish.
Add coconut milk and water.
Cook for 5 minutes to allow flavors to blend.
Serve on top of rice. Garnish with cilantro.