Seafood Curry Stew
Create a wonderful deep flavor Seafood Curry Stew with a curry blend and some kick added and some depth from ginger, garlic and fresh lime juice.
Servings 4 people
Ingredients
- 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
Instructions
- 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!
Notes
Recipe adapted from Pass Me Some Tasty - httpss://www.passmesometasty.com/coconut-tomato-curry-with-cod-brown-rice/