It finally feels like fall is here. There's a slight chill in the air at night, and the days are gloriously sunny, yet not too hot.
When the weather changes, so does the food that we buy and eat, too. This is especially true at the farmers market. With fall upon us, here's a great curry recipe that makes use of local sea bass, available at the West Hollywood Farmers Market.
This dish combines peppers, onions, and the last of summer's cherry tomatoes, cooking them in a coconut broth. The fish is lightly poached in the liquid, rendering it tender and juicy. The finishing touch is a dash of fresh cilantro. This recipe is healthy, light, and flavorful.
Serve it with brown rice, or if you're feeling indulgent, some fresh garlic naan (Indian flat bread). This is the perfect dish to warm you up as the weather turns cooler.
Curried Sea Bass with Coconut Milk
Serves 4 people
Cooking time: about 30 minutes
- 1 pound sea bass or other white fish, cut into cubes
- 2 tablespoons coconut oil or grapeseed oil
- 1 onion, peeled and chopped
- 2 bell peppers, seeded and chopped
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, peeled and chopped
- 1 tablespoon fresh ginger, peeled and chopped
- 2 tablespoons curry powder
- 1 cup light coconut milk
- 1 cup vegetable stock
- 2 tablespoons fresh cilantro, chopped
- Heat the coconut oil over medium heat. Add the onions and bell peppers. Saute until beginning to soften.
- Add the tomatoes, garlic, and ginger. Saute until the tomatoes begin to break down.
- Then, stir in the curry powder and cook for another two minutes, or until fragrant.
- Add the coconut milk and stock. Bring to a simmer, cover, and reduce heat. Simmer for about 20 minutes, until the vegetables are tender.
- Add the fish and cilantro. Simmer the fish in the broth for a few minutes, until it's cooked through and flakes apart.
- To serve, ladle the curry over brown basmati rice. Garnish with a little chopped cilantro. Enjoy!