Roasted Coconut Cooking Sauce

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Roasted Coconut Fish Curry

  • 1 tbsp oil

  • 1lb whitefish, cut into chunks (we used sole)

  • MiniKitchen Roasted Coconut Cooking Sauce

  • Fresh coriander, chopped, for garnish

  • Tarka for garnish, if desired (see below)

HEAT the oil in a medium saucepan on medium-low heat. 

ADD the MiniKitchen Roasted Coconut Cooking Sauce and fish, and simmer until the fish is cooked through, about 12 min 

SERVE with a side of fluffy rice, garnish with coriander and mop up the sauce with warm naan.

Variation: You can substitute prawns, other fish, pork, beef or tofu. You can also substitute roasted veggies, chickpeas, or paneer. Adjust simmer time accordingly (cooked ingredients only need to come to a simmer). If using beef or pork, brown in oil for 5-7 minutes before adding sauce.

Feeling adventurous? Try garnishing with "Tarka", which adds deep flavours of whole and / or ground spices such as cinnamon, mustard seeds, coriander seeds, onion seeds, fenugreek, fennel seeds, curry leaves and more.

Add a couple of spoonfuls of oil (canola or coconut) or ghee to the pot or pan and heat over medium until the oil is hot. Then start by sizzling the whole spices, which take longer to bloom than the ground ones. Whole cinnamon sticks will start to unfurl, cumin and coriander seeds will turn a shade darker, cardamom pods puff, mustard seeds will pop, and dried chiles will turn brown in patches—and all of that happens in just 30 seconds to a minute. Just keep stirring or shaking the pan to keep those spices cooking evenly. Ground spices bloom in a second or two, just after a quick stir, so add them last.

 

Roasted Coconut Masala Potatoes

  • 5 russet potatoes

  • 1 cup sliced red onion

  • 1 small can coconut milk

  • 1 cup MiniKitchen Roasted Coconut Cooking Sauce

  • 2 tbsps butter

  • 1 tbsp oil

  • Chopped coriander for garnish

PRE-HEAT oven 325 degrees

WASH and peel your potatoes and cut into cubes

IN a large pot filled with cold water and add your potatoes. Par-boil on med-high heat for 5-7 minutes, drain.

COAT the bottom of a large baking pan with oil

ADD the potatoes and onions to the pan and mix the butter in to coat the potatoes evenly

CAREFULLY add Roasted Coconut Cooking Sauce and coconut milk, careful not to break up the potatoes

BAKE in the oven for 40 minutes

GARNISH with chopped coriander

SERVE with chicken, steak, or anywhere else you'd use roasted potatoes!

Damini Mohan