Brazilian recipe
Coconut Milk Fish Curry: A Creamy Recipe with Cação (Peixe ao leite de coco)
Discover how to make this Brazilian-style coconut milk fish, a creamy, flavorful, and effortless dish perfect for a nutritious and quick home-cooked meal.
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Ingredients
1 kg Cação (firm-fleshed fish), cut into steaks or chunks
1/2 cup olive oil or neutral vegetable oil
Salt, black pepper, fresh coriander, and green onions (cheiro verde), to taste
800 ml coconut milk (2 bottles)
2 ripe tomatoes, peeled, seeded, and chopped
1 tablespoon cornflour, dissolved in a little water
4 cloves garlic, minced or crushed
1 lemon, juiced for marinating
1/2 cup olive oil or neutral vegetable oil
Salt, black pepper, fresh coriander, and green onions (cheiro verde), to taste
800 ml coconut milk (2 bottles)
2 ripe tomatoes, peeled, seeded, and chopped
1 tablespoon cornflour, dissolved in a little water
4 cloves garlic, minced or crushed
1 lemon, juiced for marinating
Where to find ingredients
You can find fresh white fish, tomatoes, garlic, and fresh coriander at your local vegetable market (sabzi mandi) or the fresh produce section of supermarkets. Cação, a firm Brazilian fish, can be substituted with any firm white fish like seer fish (surmai) or kingfish, which are excellent for curries. Coconut milk is readily available in cans or cartons in the baking or international aisles of most grocery stores.
Preparation method
- Season the fish thoroughly with lemon juice, garlic, salt, and black pepper.
- Place in the refrigerator and allow it to marinate for 1 hour.
- Heat the oil in a large pan or kadhai and sauté the tomatoes until they soften into a base.
- Pour the coconut milk into the pan and bring to a gentle simmer.
- Add the fish pieces to the pan and cook for about 15 minutes, ensuring the fish is tender and well-coated in the sauce.
- Taste the sauce and adjust the salt and black pepper as needed.
- Toward the end of the cooking process, stir in the fresh coriander, green onions, and the cornflour mixture.
- Gently fold the ingredients to combine.
- Allow the sauce to thicken for a few minutes before turning off the heat.
Observations
Fish with coconut milk is a classic Brazilian preparation that balances the delicate texture of firm fish with the rich, aromatic profile of coconut milk. This dish is celebrated for its straightforward cooking method and deep, comforting flavors, making it a stellar choice for anyone seeking a hearty meal that comes together without fuss. The harmony of fresh ingredients and a gentle simmer creates a velvety, fragrant sauce that pairs beautifully with steamed basmati or long-grain rice.
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