Quickly, tasty and, importantly, very useful, thanks to coconut milk, which, as they say, contains all kinds of vitamins and minerals, does not contain cholesterol, has an antibacterial effect and is recommended for strengthening immunity and getting rid of chronic fatigue syndrome.
To prepare this dish we take:
- 400 grams of pikeperch fillet (half medium-sized fish)
- 6-8 cherry tomatoes
- 2-3 teaspoons of curry (you can and more – to taste)
- 1 teaspoon dried cilantro
- 200 grams of coconut milk
Here it must be clarified that coconut milk is not the translucent liquid that is formed inside the coconut, but a thick juice, squeezed in a special way from the pulp of a ripe nut. Such milk is sold canned in bottle jars, but when buying, as usual, you need to look at the label. The composition should include two ingredients – concentrated coconut milk and water – and there are no preservatives, antioxidants such as E 224 and the like. In open form, such milk can be stored in the refrigerator for no more than two to three days.
We cut the fish into pieces, salt, pepper and sprinkle with half of the total curry, then fry over high heat without a lid for 2-3 minutes, reduce the heat and continue to fry for another 8-10 minutes until cooked.
While the fish is fried, prepare the sauce. Cut the cherry tomatoes in half and fry in olive oil in a small frying pan for one minute, stirring, add coconut milk, cover with a lid, bring to a boil and continue to warm over low heat for another 6-7 minutes. Add the dried cilantro, warm it for another 1-2 minutes, remove from heat, add the remaining curry, salt, and pepper. The sauce should turn out to be thick with sour cream, but if it turns out to be liquid (which depends on the fat content of the purchased coconut milk), then it should be thickened by adding half a teaspoon of flour. Serve the fish by pouring the sauce.
You can boil 1 cup jasmine rice in 2 cups boiling water for garnish (salt to taste, cook for 15-20 minutes under a closed lid, without stirring).