Mahimahi Coconut Curry Stew with Carrots and Fennel

Name: Mahimahi Coconut Curry Stew with Carrots and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 kaffir lime leaves (see Note); 1 large fennel bulbhalved, 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

Servings: persons

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 kaffir lime leaves (see Note)
1 large fennel bulbhalved, 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

1
Put the mahimahi fillets in a large, shallow dish.
2
Pour the lemon juice over the fish and season lightly with salt.
3
Cover and refrigerate for 30 minutes.
4
In a very large enameled cast-iron casserole, heat the oil.
5
Add the garlic cloves and cook over moderately high heat until sizzling, about 2 minutes.
6
Add the shallots and cook over moderate heat, stirring until softened, about 3 minutes.
7
Add the chiles and curry leaves and cook for 2 minutes.
8
Add the ginger and lime leaves and cook for 2 minutes.
9
Add the fennel, carrots and curry powder and season lightly with salt.
10
Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
11
Add the coconut milk and bring to a boil.
12
Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 minutes longer.
13
Add the mahimahi and any accumulated juices to the casserole, nestling the fish into the stew.
14
Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes.
15
Transfer the fillets to a large, deep platter.
16
Pour the sauce over and around the fish.
17
Garnish with the cilantro and serve.

750

kcal

Calories

Fat

119

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: Eight 6-ounce skinless mahimahi fillets, 1/2 cup fresh lemon juice, Salt, 1/2 cup vegetable oil, and more.

Yes, Mahimahi Coconut Curry Stew with Carrots and Fennel 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!