Mahimahi Coconut Curry Stew with Carrots and Fennel
Padma Lakshmi always makes extra portions of this excellent coconut-curried mahimahi so she can reheat it the next day and eat it over noodles, like laksa.
Ingreadient :
- Eight 6-ounce skinless mahimahi fillets
- 1/2 cup fresh lemon juice
- Salt
- 1/2 cup vegetable oil
- 8 garlic cloves, peeled
- 3 large shallots, thinly sliced (1 cup)
- 8 small dried red chiles
- 12 fresh curry leaves (see Note)
- 2 tablespoons minced fresh ginger
- 8 makrut lime leaves (see Note)
- 1 large fennel bulb—halved, cored and cut into 1-inch pieces (4 cups)
- 4 cups carrots, cut into 1-inch pieces
- 1 teaspoon Madras curry powder
- Two 15-ounce cans unsweetened coconut milk
- 1 cup cilantro leaves, for garnish
Direction :
- Eight 6-ounce skinless mahimahi fillets
- 1/2 cup fresh lemon juice
- Salt
- 1/2 cup vegetable oil
- 8 garlic cloves, peeled
- 3 large shallots, thinly sliced (1 cup)
- 8 small dried red chiles
- 12 fresh curry leaves (see Note)
- 2 tablespoons minced fresh ginger
- 8 makrut lime leaves (see Note)
- 1 large fennel bulb—halved, cored and cut into 1-inch pieces (4 cups)
- 4 cups carrots, cut into 1-inch pieces
- 1 teaspoon Madras curry powder
- Two 15-ounce cans unsweetened coconut milk
- 1 cup cilantro leaves, for garnish
