Coconut Curry Orange Roughy
A simple coconut curry recipe using what I call American yellow curry which is rich and buttery and not spicy.
- 1 1/2 cups water
- 1 2/3 cups unsweetened coconut milk
- 2 teaspoons McCormick's yellow curry powder
- 2 tablespoons butter
- 2 stalks celery, chopped
- 1/2 onion, chopped fine
- 1/4 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Pinch turmeric
- 3/4 teaspoon salt
- 1/4 cup flour
- 1/4 teaspoon fresh-ground black pepper
- 1 1/2 pounds orange-roughy fillets, cut to make 4 pieces
- 2 tablespoons cooking oil
- 1/3 cup cilantro leaves (optional)
In a medium saucepan, melt butter. Add celery and onions and cook until tender, add coconut milk. Add the curry powder and cook, stirring, for 3 minutes. Whisk in the broth, fish sauce, brown sugar, turmeric, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring frequently, until slightly thickened, about 7 minutes.
In a shallow bowl, combine the flour, the remaining 1/2 teaspoon salt, and the pepper. Coat the fish with the flour mixture and shake off any excess. In a large nonstick frying pan, heat the oil over moderately high heat. Put the fish in the pan and cook until golden, about 3 minutes. Turn and continue cooking until just done, about 2 minutes longer for 1-inch-thick fillets. Top the fish with the sauce. Sprinkle with cilantro or chopped chives.
