• NYT E-Z Dinner - 55

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:32:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coconut Curry Fish
    Categories: Seafood, Vegetables, Curry, Herbs
    Yield: 4 servings

    2 tb Olive oil
    2 md Red bell peppers; seeded,
    - sliced in 1/4" strips
    2 md Bell peppers; seeded, sliced
    - in 1/4" strips
    1 md Onion; sliced
    Salt & fresh cracked black
    - pepper
    1 1/2 tb Jamaican curry powder (hot
    - or mild)
    2 cl Garlic; minced
    1 tb Grated ginger
    4 (6 oz ea) fillets frozen
    - fish
    14 oz Can coconut milk
    1 Lime
    2 Scallions; trimmed, thin
    - sliced, as garnish
    Fresh cilantro leaves
    - w/tender stems; garnish
    White rice or couscous; to
    - serve

    Heat a medium (10") saucepan with deep sides over
    medium-high. Drizzle in olive oil to cover the bottom of
    the pan. Add red and green bell peppers and onion, and
    saute until softened, about 3 to 4 minutes. Season with
    salt and pepper.

    Add the curry powder to the pan, and toast for about 1
    minute, stirring often to keep the curry from scorching.
    Stir in the garlic and cook until fragrant, about 30
    seconds. Stir in the grated ginger and cook until
    fragrant, about 30 seconds.

    Place fish on top of cooked vegetables, or nestle them
    into the vegetables, if your pan is becoming too full.
    Pour coconut milk over fish and vegetables.

    Cover and simmer over medium-low until fish is cooked
    and starts to flake, about 20 minutes. Adjust seasoning
    with salt and pepper. Squeeze lime to taste over the top
    and garnish with scallions and cilantro. Serve with
    white rice or couscous.

    By: Millie Peartree

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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