Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, grouper fillets with ginger and coconut curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Whisk in more curry paste according to taste, if desired. Grouper Fillets with Ginger and Coconut Curry Easy to make curry with lots of veggies. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle.

Grouper Fillets with Ginger and Coconut Curry is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Grouper Fillets with Ginger and Coconut Curry is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:

1. Make ready 2 grouper fillets (about 6 ounces each), skin removed
2. Make ready Kosher salt and black pepper
3. Prepare 2 teaspoons olive oil
4. Make ready 1/2 spring onion (or the white portion of 1 large leek)
5. Get 1/2 tablespoon minced fresh ginger
6. Prepare 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
7. Prepare 1/2 small carrot, peeled and julienned
8. Make ready 1/4 cup snow peas, julienned
9. Get 1/2 (13 ounce) can full-fat coconut milk
10. Make ready 1/2 tablespoon red curry paste, plus more if needed
11. Make ready 1/8 cup cilantro leaves, for garnish

Spoon the rice beside the fish and serve immediately. Rinse grouper fillets and pat dry. Mix fish sauce in a bowl with lime juice, sugar and a little oil. Cover grouper fillets with lime juice mixture and then place on a baking sheet lined with parchment paper.

Steps to make Grouper Fillets with Ginger and Coconut Curry:

1. Heat oven to 225 degrees.
2. Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
4. Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of the coconut milk) and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

This Indian Fish Coconut Curry is a fine example. The ingredients are simple: garam masala (a very warm Indian spice blend), cayenne chili powder, coconut milk, chopped tomatoes, fresh fish fillets, ginger, fresh chilies (optional), garlic and half an onion). In a clay pot, add the sliced onion, green chilies, tomatoes, ginger, few curry leaves and tamarind. Cover and bring to a boil. Cook until onion and tomatoes turn tender.

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