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 ...

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 ...

South Indian Fish Curry with Chickpeas is a flavorful and wholesome dish that beautifully combines the rich culinary traditions of South India with a healthy twist. Known for its bold, tangy, and ...

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 ...

Thin fish fillets work best for ... Stir in rice and coconut until coated. Add water and bring to a boil. Whisk flour into milk and pour into skillet, stirring. Bring to a simmer, stirring often.

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 ...

Pan sear it until well done. Remove fish from pan and set aside. Blend onions, tomatoes and coconut milk; put the mixture in a pan and bring to a boil. Add tomato paste, raw mango, curry powder ...