Coconut Curried Grouper | #BodinePot

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

grouper fillets

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is lower in fat and catfish is often more affordable.

Welcome to my kitchen, today we're making coconut curried grouper.

Start by marinating the grouper with salt, pepper, and juice from 1 lime.

In a large skillet, heat olive oil generously and place the grouper skin side down to sear.

Sear the fish until it's slightly cooked but not all the way through, then remove it from the skillet.

Add 1 small onion (about 1/2 cup) to the skillet and sauté until translucent, turning down the heat to prevent burning.

Stir in 2 heaping tablespoons of garam masala and let it toast with the onions.

Pour in 1.5 cups of coconut milk and bring to a boil, scraping the bottom of the pan to deglaze.

Add 1 teaspoon of salt, chunky pieces of carrot, and about 1 tablespoon of fresh thyme (3-4 sprigs).

Stir in 1/2 tablespoon of chopped garlic and a teaspoon of paprika.

Add parsley without chopping it, letting it cook into the curry flavor.

Pour in 1 cup of water to create a sauce for the fish.

Add 4 chopped green onions and squeeze in the juice of half a lime.

Return the grouper to the pot, ensuring the pieces with bones are submerged in the sauce.

If available, add some frozen dill and 1/2 cup of chopped cilantro.

Let the dish simmer for 15-20 minutes, checking that the fish is no longer pink.

Once cooked, serve hot and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens