Fish in a Fennel-Flavored Curry Sauce Recipe

Name: Fish in a Fennel-Flavored Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 3/4-pound fillet of Spanish mackerel, or see above for other fish, cut crossways into 3-inch segments; 2 teaspoons finely grated peeled fresh ginger; 1 teaspoon finely crushed garlic (just put it through a press); 1/41/2 teaspoon cayenne pepper, or more, if desired; 2 teaspoons nice red paprika; Freshly ground black pepper; 1/4 teaspoon ground turmeric; 1 tablespoon lemon juice; 2 tablespoons olive or canola oil; 1/4 teaspoon whole fennel seeds; 3 tablespoons finely chopped shallots or red onions; 1/4 cup coconut milk from a well-shaken can or heavy cream

Servings: persons

Salt
3/4-pound fillet of Spanish mackerel, or see above for other fish, cut crossways into 3-inch segments
2 teaspoons finely grated peeled fresh ginger
1 teaspoon finely crushed garlic (just put it through a press)
1/41/2 teaspoon cayenne pepper, or more, if desired
2 teaspoons nice red paprika
Freshly ground black pepper
1/4 teaspoon ground turmeric
1 tablespoon lemon juice
2 tablespoons olive or canola oil
1/4 teaspoon whole fennel seeds
3 tablespoons finely chopped shallots or red onions
1/4 cup coconut milk from a well-shaken can or heavy cream

1
Rub about 1/8 teaspoon salt on both sides of the fish and set aside while you prepare all the remaining ingredients.
2
Combine the ginger, garlic, cayenne, paprika, black pepper, turmeric, lemon juice, and 1/2 teaspoon salt in a small bowl.
3
Mix.
4
Put the oil in a frying panpreferably nonstickand set over medium-high heat.
5
When hot, put in the fennel seeds and, a few seconds later, the shallots.
6
Lower heat to medium.
7
Stir and saute the shallots until they soften slightly.
8
Now add the seasonings from the bowl.
9
Stir for a minute.
10
Add 1 cup water, stir, and bring to a simmer.
11
Turn heat to low and simmer gently, uncovered, for 78 minutes.
12
Add the coconut milk or cream.
13
Stir and bring to a simmer again.
14
Slip in the fish pieces so they lie in the sauce, skin side down, in a single layer.
15
Keep spooning the sauce over the fish pieces and cook gently 67 minutes or until the fish turns opaque.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt, 3/4-pound fillet of Spanish mackerel, or see above for other fish, cut crossways into 3-inch segments, 2 teaspoons finely grated peeled fresh ginger, 1 teaspoon finely crushed garlic (just put it through a press), and more.

Yes, Fish in a Fennel-Flavored Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish in a Fennel-Flavored Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions