Cooking fish with coconut milk is a culinary tradition that spans continents, cultures, and centuries. This versatile method infuses the natural flavours of fresh fish with the creamy, subtly sweet ...

The gentle poaching method makes it practically impossible to end up with dry, overcooked fish, while the coconut milk creates a velvety sauce that’s good enough to drink. Even better ...

Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt. Add fish and reduce heat to maintain a gentle simmer. Poach fish until nearly cooked ...

And although booze and broth make great fish poaching conduits, a plant-based milk works even better: coconut milk. Coconut milk has a fatty, creamy consistency that infuses a poached fish dish ...

Stir to coat the fish in the spices, then add the coconut milk and bring to a gentle simmer. Stir in the baby spinach leaves, lime juice and season with salt, to taste. Cook for another 2-3 ...

In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...

Here is a delectable fish curry, cooked in with thick coconut milk. Relish with cooked rice for dinner or lunch. In a bowl add pieces of cut fill, ginger, garlic, green chilies, onions, 1 tsp of ...

Thai Fish Curry . Lemongrass, kaffir lime, and red curry paste for exotic Thai flavors. Malvani Fish Curry . A fiery coastal ...

or to poach an egg or fresh fish in. Coconut water can also be combined with coconut flesh and blended to extract coconut milk and cream. Coconut cream is the thick non-liquid part that separates ...

Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and ...