Coconut Rockfish Curry

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Chef Andraya Avison

Coconut Rockfish Curry

 

Recipe Serves: 2      Difficulty: Easy - Moderate          Cook Time: 35-40 Min

Description: 

This delicious coconut curry features B.C. rockfish – Sweet, flaky textured rockfish is underrated! While whitefish are typically mild tasting, rockfish is quite flavourful for a whitefish. It’s versatile and can be used in pretty much any recipe that calls for fish, but in this recipe it is marinated in turmeric then poached in a rich coconut broth infused with cumin, coriander, cinnamon, cardamom, and balanced with tart tamarind. The best part is that it’s so simple to make that I could easily make this on a weekly basis. A few tips for nailing this recipe are:

1. Make sure to cook your onions low and slow – This unleashes the natural sweetness of the onions and adds a rich depth to the curry.

2. Mise en place is key! Especially when it comes to the spices, which can burn easily. Take extra care not to burn the spices by stirring constantly and ensuring the pan doesn’t get too hot in Step

3. Enjoy this dish with a side of rice and/or naan and let me know what you think!

Curry Ingredients:

• 2 fillets of GoodFish Seafood Co. Rockfish, drained, patted dry, and cut into 1½–2 inch pieces

• ½ teaspoon ground turmeric

• 1 small onion, finely diced

• 1 clove garlic, minced or grated with a microplane

• 1 inch piece of ginger, minced or grated with a microplane

• 1 400 ml can coconut milk

• ½ cup water

• 1 cinnamon stick

• 1 tablespoon tamarind puree

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• Spice Blend (recipe below)

• 1 tablespoon oil

• Salt and pepper to taste

• Fresh cilantro and crispy garlic, for garnish

• Rice and/or naan bread, for serving

Ingredients for Spice Blend:

• 1 teaspoon cumin

• ¼ teaspoon coriander

• ½ teaspoon ground turmeric

• ⅛ teaspoon ground cardamom

• ½ teaspoon cayenne (for a “medium” spice level – adjust to your preferred spice level if desired)

Method for Spice Blend:

1. Combine all ingredients in a small bowl and place next to stove.

Method for Curry:

1. In a medium bowl, combine rockfish, ground turmeric, and a pinch of each salt and pepper. Set aside in the fridge.

2. In a large saucepan, heat 1 tablespoon of oil over medium-low. Once hot, add onions and a generous pinch of salt. Cook for 9–12 minutes, stirring regularly, until the onions are golden brown and caramelized.

3. Add spice blend and cook, stirring constantly to prevent burning, for 1–2 minutes to activate the spices. Add garlic and ginger, and cook for an additional minute, or until fragrant.

4. Add coconut milk, cinnamon stick, water, tamarind puree, fish sauce, and sugar. Bring the mixture to a simmer and cook over medium-low heat for 10–12 minutes to allow the favours to come together.

5. Add marinated rockfish to the curry sauce and cook for an additional 4–6 minutes, or until fish is cooked through. Taste and adjust seasoning with salt and pepper if necessary.

6. Garnish with cilantro and crispy garlic and serve with rice and/or naan bread on the side. Enjoy!