It was a cold day and I wanted a curry soup. I also wanted fish and coconut and naan. So that is what I made, and while the naan needed to be improved on, I think the fish curry was spot on and while fish stock would have been an improvement-if you have it, add it- I was happy and satisfied eating it with a glass of white wine. The best part is how the onions turned out, they tasted like noodles without the blood sugar spike I usually get from rice noodles!
Servings 2people
Ingredients
2onionsthinly sliced (use a mandolin)
2-3Tfresh gingerminced
2spicy peppers of your choice1 with seeds, 1 without
4clovesgarlicminced
1cancoconut milk or fresh coconut milkadd more coconut milk if you have it! Just adjust spices
curry, paste or powderI added it throughout the cooking time
cilantrochopped
fish sauceadded throughout for taste
1lbsHalibut steak deboned, deskined, cubed
1/2-1cupcarrotsthinly sliced
grass fed butter
extra virgin olive oil
fresh limeI had about 1/4 of a lime in the fridge and used that
Instructions
Heat butter and olive oil in pan
Thinly slice onions and add to pan and cook at low to medium heat. The onions will slowly cook down and eventually become like noodles, do not burn the onions or I will be sad for you.
Add the garlic and ginger after about 10 minutes. I then added a few splashes of fish sauce and some curry powder.
Keep in mind I was making naan while cooking this, so my ability to relate exact times is hindered by the fact that I was trying not to burn the naan and keep my 3 year old busy rolling out the dough. Note- 3 year olds are not the most reliable of naan rollers. Once it looked like the onions/garlic/ginger mixture was going to start browning, I added 1/4 cup of coconut milk and added the chopped peppers.
After a few more splashes of fish sauce I added more curry powder and the carrots. Cover and let this mixture cook down while you prep and cook the halibut.
Rub the cubed halibut in olive oil and cook in a heated pan until just about browned.
Add the remaining coconut milk to the mixture and the cooked halibut. Throw in the cilantro and some lime juice. Adjust the spices as needed and serve with warm naan. I used a plate, but a shallow bowl would be much better.