Mama Loves Food – Fish in curry and coconut sauce (winner for kids!)
As a generation, our kids are pretty spoilt with the food they get given – Ella’s organic food pouches, Annabel Karmel recipes lovingly prepared and frozen into itty-bitty ice cubes for weaning, and then later on… well, our kids pretty much eat what we eat, and sometimes even better!
The other night I decided to make the kids something different, and made this recipe up, and it was so simple and delicious, I thought I’d share – chunks of sole filet in a curry and coconut sauce with vegetables.
For a start, it’s yellow, and packed with veggies – what’s not to like?!
I used:2 sole fillets – I could have also used Tilapia filets, or for bigger meatier chunks of fish, cod.2 cloves of garlicA packet of mixed vegetables – mini-corn, brocolli florets, baby carrots8 cherry tomatoes cut into quarters1 small tin (165ml) of Coconut Milk1 tbsp of curry powderMixed HerbsLime Juice from a half a lime1tbsp of olive oil
Serve with rice.
Method:Pre-season the fish with the lime juice, mixed herbs and smashed and chopped garlic.Steam the veg, after chopping them into bite-sized pieces. I would steam this over the rice as it cooks to save time.Heat the olive oil in a large frying pan. Mix the curry powder with half a cup of water, and add to the oil before it gets too hot. Stir for 2-3 minutes. Add the fish with garlic and tomatoes. Cook on medium heat for 5 minutes, stirring occasionally. Add the steamed vegetables, and then add the coconut milk.Cook for 3-4 minutes.
Season to taste with salt & black pepper if you wish.
A lot of the food I make is inspired by or even replicated from home cooking – mainly my mother’s or from the Naparima High School cookbook. I am a displaced Trini girl at heart, but part of me is from France, and another part of me connected to my Martiniquan roots. So there is lots of Trinidadian and Creole food here on the blog, mixed in with European. I also keep a file – a good old fashioned moleskine notebook where my friends write recipes that they pass on to me. Every time I make one of those dishes, from my friends or my mother’s cookbook, I feel like they are there with me.
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