I am nearing the end of my Sitka Salmon Share box of fresh fish. It is winter and I want a warming dish. I do not remember exactly where I saw this recipe, but I know the inspiration was found at PASS ME SOME TASTY for this Seafood Curry Stew. I love curry and curry comes in so many forms. Two recent seafood curry dishes I have made include TANDOORI SEAFOOD CURRY and this THAI RED CURRY.
I think a lot of people assume curries are spicy. Curries have a lot of flavor and such good spices. If you are not familiar with curries find a blend at your grocery store or at a spice store. In this recipe, I used a Singapore blend I bought at PENZEY’S. I added a hot curry and red pepper flakes to give the sauce a good kick. I balanced the spice with ginger and garlic and cut some of the spice with fresh lime juice. The sauce gets creamy and rich from coconut milk and diced roasted tomatoes.
I think the biggest learning from this recipe is having another cooking method for seafood. My go to method is pan frying in a cast iron skillet with finishing it off in the oven for perfect even cooking of the fish. I have also done a traditional baking of the seafood again for an even finish. This stewing method is very forgiving but specifically creates a very tender, flaky and sweet finish to the fish.
The cast of characters.
The building of the stew and cooking the seafood.
The Seafood Curry Stew Plated.
Seafood Curry Stew
- 2 Fillets Rockfish (any white fish) cut into cubes
- 1/2 Whole Red Onion diced
- 4 Cloves Garlic chopped
- 2 Inches Ginger peeled and grated
- 29 Ounces Diced Fire Roasted Tomatoes
- 14 Ounces Coconut Milk
- 1 Tbsp Singapore Seasoning
- 1 Tsp Hot Curry Powder
- 1/4 Tsp Red Pepper Flakes
- 2 Tsp Kosher Salt
- 1/2 Whole Squeezed Lime
- 1 Cup White Rice
- 1 Tbsp Olive Oil
Cook the rice according to the package instructions.
Meanwhile, heat a skillet on medium heat and add oil. Add in the onions and cook until softened - about 5 minutes. Add the spices, garlic and ginger. Cook for 2 minutes.
Add fire roasted tomatoes, coconut milk, and salt, stirring until combined.
Add in the Rockfish cubes into the sauce and cook for about 5 - 6 minutes. Flip the pieces over and cook for an additional 3-4 minutes.
Finish by squeezing the fresh lime juice into the stew.
Serve over the rice. Enjoy!
Recipe adapted from Pass Me Some Tasty - https://www.passmesometasty.com/coconut-tomato-curry-with-cod-brown-rice/