![]() Reheating the stew in the microwave will result in overcooking. Transfer to a saucepan, add coconut milk, and bring to a boil. When youre almost ready to serve, add raw fish to poach. Combine coconut, chiles, coriander seeds, onion, turmeric, ginger, garlic, tamarind, cumin, fenugreek, curry powder, and 1 teaspoon salt in a food processor puree until a paste forms. Place leftovers in an ovenproof dish with a lid, or cover with foil and place it in the oven until reheated through. Simmering the base of this rich stew in the slow cooker allows for ultimate flavor concentration. When reheating the stew, do it gently, ideally in the oven at 275 F. The last 30 minutes or once chowder is done, use corn starch and water to thicken the broth if desired. For a dose of sour use lime juice or tamarind paste if you have it to hand. Cook on high for 4-5 hours (6-8 hours low) or until potatoes and celery are soft. Cook this flavour-packed coconut fish curry in just 30 minutes for a speedy meal. Per Serving: 160 calories (20 calories from fat), 2.5g total fat (0.5 saturated, 0g trans), 75mg cholesterol, 2590mg sodium, 5g total carbohydrate (0.5g fiber, 2g sugar), 29g protein, 8% DV vitamin A, 10% DV vitamin C, 6% DV calcium, 4% DV iron. Store leftovers in the fridge right away for up to two days. Add shrimp, clams, corn, potatoes, celery and carrots. ![]() Cut fish into portions to fit slow cooker.ģ. ![]()
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