It’s Like an Edible Hug on a Cold Alaskan Night!

Rockfish Coconut Curry

In the icy grip of an Alaskan winter, few things thaw the soul like a steaming bowl of curry. This aromatic dish, originating from the Indian subcontinent, has found its way into the hearts (and stomachs) of many Alaskans, offering comfort and warmth with each savory spoonful.

 

Curry comes in various forms, each boasting its own unique blend of spices and flavors. There’s the rich and creamy coconut-based Thai curry, perfect for those who prefer a milder, slightly sweet taste.

 

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 For the adventurous palate, there’s the fiery Indian vindaloo, packing a punch with its blend of chili peppers and tangy vinegar.

 

But today, we’re going to focus on a fish curry – a delightful variation that’s especially popular in our household, given our bounty of fresh seafood. Fish curries can include tender chunks of salmon or halibut, swimming in a spicy, aromatic sauce. For this recipe, though, we will be using Alaska Rockfish!

This is a tasty curry, without too much heat — a reminder that even in the chilliest of nights, there’s always a bit of warmth to be found in a good meal. And for those who like it a little spicier (like my husband), add some Sriracha or Chili Garlic Sauce to this curry – that’ll get ya sweatin’!

 

Ingredients
  • 1 lb Alaska Rockfish (or whitefish of your choice)
  • 2 tbsp olive oil
  • 2 tbsp coconut oil
  • 1 onion, finely chopped
  • 7 cloves garlic, minced
  • 1 tsp ginger powder
  • 3 tsp curry powder
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 can coconut milk, 13 oz
  • 2 tomatoes, diced small
  • 1/2 cup cilantro, chopped
  • 2 tbsp cilantro, rough torn for garnish
  • zest of 1 lime
  • juice of 2 limes
  • additional lime wedges for garnish
  • 1/2 cup chicken broth, optional
  • Sriracha, optional

Instructions
    1. Cut Rockfish into 1″ or less cubes.
    2. Add Rockfish, olive oil and 1 tbsp minced garlic to gallon size zip-lock bag. Let marinate, set aside.
    3. Melt coconut oil in saucepan over medium/low heat.
    4. Add onions and sauté for 10 minutes, stirring occasionally.
    5. Add garlic and stir for 1 minute.
    6. Add all spices and stir until mixture is fragrant, 1-2 minutes.
    7. Stir in coconut milk, being sure to scrape bottom of pan. Bring to low simmer.
    8. Add tomato and let simmer for 5-7 minutes.
    9. Add Rockfish chunks and gently simmer for 6-8 minutes on low heat.
    10. Add cilantro, lime zest and lime juice. Mix thouroughly and taste for seasoning. Add more salt or lime juice to your preference.
    11. If sauce seems too thick, you can thin it out with some chicken broth.
    12. Serve over white rice, garnish with cilantro leaves and lime wedges. Add some heat with Sriracha.
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