Grouper in Yellow Curry

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the coconut into a blender.
  • Cover with water, blend, and let rest for a few minutes. (Hold the top on tight, just in case).
  • Heat 2 TBS of the oil in a 12” skillet over medium-high heat until it is hot.
  • Dredge the grouper chunks lightly in the flour and cook quickly over high heat until lightly browned, 3-4 minutes.
  • Remove the fish with a slotted spoon and set aside.
  • Add the remaining oil to the pan and cook the onion over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes.
  • Stir in the tumeric, cayenne, coriander, pepper, and salt.
  • Cook for about 2 minutes.
  • Strain the coconut milk and add the liquid to the onion mixture; bring to a boil over medium-high heat and reduce by about a third.
  • Add the fish, reduce the heat to medium, and cook for about 5 minutes.
  • Add the lemon juice, taste and correct the seasonings, garnish with cilantro and serve.
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