Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute. Add the coconut paste ... cherry tomatoes to the sauce and simmer over ...

In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...

Add ginger, saute until fragrant. Add coconut milk. Stir in curry paste until well combined, add fish sauce, brown sugar and lime zest, bring to a gentle bubble. Slide the fish into the curry.

poaching in a vibrant sauce, this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet ...

Pour in the coconut milk, lime zest, lime juice, and diced tomatoes. Stir to combine and bring to a gentle simmer. Carefully nestle the fish fillets into the curry sauce. Cover and simmer for 8 ...

This dish arrived as a perfect puck of fish on a thin pool of sauce. Very chic ... That’s because it is: this mild coconut-milk curry is a Sri Lankan staple, one of many that Paradise’s ...

One recipe that’s always in the rotation is Yewande Komolafe’s coconut ... the fish on top of a big mound of white rice; you’ll want it there to soak up every bit of the rich, spicy sauce.

Season to taste with additional fish sauce and pepper. Serve over white rice and garnish with cilantro and sliced green onions. Fresh fruit and toasted coconut, for topping In a medium saucepan ...