Curry Coconut Fish Parcels
It’s amazing how versatile food is. How one basic dish like fish or beef or chicken can be made in 1000’s of different ways. How condiments that you use like honey or a curry paste can also be made in 100’s of ways. All you need is the interest and the time to do a little research or to just try and see what you can discover. Well that is how I came across this dish in one of the issues of GoodFood Magazine.
It uses three basic flavours
Thai Red Curry, coconut milk and soy sauce
I put in some garlic and dhania(coriander) for extra flavor but also because I just love those two ingredients. This dish was fast to fix and it was super delicious. I hope you will love it as much as I did.
apply some lemon juice and garlic of the fillet and place it on a foil paper
spread the red curry paste, coconut milk and crush the dhania leaves with some garlic and leom juice and spread at the very top
Seal the foil by bringing up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
Bake for 10-15 mins and Voila!
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HAPPY COOKING!!
Ingredients
- 2 large tilapia fillets , about 125g
- 2 teaspoons yellow, green or red curry paste (i used red)
- 2 teaspoons coconut milk
- zest and juice 2 lemons , plus wedges to serve
- 2 tablespoons crushed garlic
- small bunch of dhania (coriander)
- 1 teaspoon soy sauce
- 2 tablespoons sweet chilli sauce
- 1 red chilli , sliced
Instructions
Heat oven to 200C. Tear off 4 large pieces of foil, double them up, then place a fish fillet in the middle of each.
Spread over the juice of one lime and one tablespoon of garlic. let it sit for about 5 mins then spread over the curry paste. Divide the coconut, lime zest and juice and soy between each fillet.
Crush the dhania leaves with the remaining garlic and spread over the fillets then bring up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
Put the parcels on a baking tray and bake for 10-15 mins. Serve the fish on coconut rice, drizzle over the chilli sauce and scatter with sliced chilli. Serve with veggies and lime wedges.
You can used dessicated coconut instead of coconut milk
You can also use lemon instead of the lime
7 Comments
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Wachu Wanjaria May 21, 2013 at 8:48 PM
I will definitely be trying this… Right up my alley….are those chilli flakes sprinkled over your dish in the first pic? Do you know where I can buy some in Nairobi?
Wangeci Wandere May 21, 2013 at 9:01 PM
Yest hey are chilli flakes. i saw them once at Nakumatt but havent for a while you can try them. if not just dry them your self in your oven on very low for a few hours then crush them up
Lydz May 22, 2013 at 1:12 AM
Looks delish will definitely try this out very easy to make!
Wangeci Wandere May 22, 2013 at 5:25 AM
LYDZ!! you’ve been away for a minute. let me know how it goes. HAPPY COOKING!!
brown May 31, 2013 at 1:00 PM
I too will for sure try this,looks delicious,such an amazing recipe,good work,check other amazing African recipe dishes in our books at http://www.booksfromus.co.ke/ that i’m sure you will love.
Wangeci Wandere June 3, 2013 at 6:40 PM
Thanx brown i will check it out
Freshiah Njeri September 16, 2013 at 2:31 PM
Sooo making this tonight. Looks yummy