Have you ever had a day when you were prepared to make one dish but wind up preparing something totally different? I just had one of those days. I was ready to try out a new chicken dish on the family when my hubby made the statement that we were eating a lot of heavy meat lately. He told me it would be nice to have a light salad and/or fish. Keep in mind that I include salads with our meals almost 5 out of 7 days each week. Besides, I don’t consider chicken wings to be a heavy meat like beef or pork. Anyway, I was in a good mood to be flexible and took up the challenge of switching gears and coming up with a lighter meal.
The only fish I had available in the freezer was cod. I didn’t want to just bake the cod so I tried thinking outside the box and prepared a Curried Fish dish over chopped cabbage along with the requested salad. Granted, I had no idea how to make Curried Fish so I decided to tweak one of my curry chicken recipes that would adapt well to using fish instead of chicken.
The biggest difference in making my Curry Chicken dish and the Curried Fish was adding a jar of Marsala. The elevation of both the heat and flavors was amazing. As I have always said, my family loves spicy foods and the Marsala definitely made the Curried Fish spicy. If you don’t like a lot of heat in your food just cut down on the amount of Marsala you use or purchase a milder version of the sauce.
In the end, I was pleased with how the Curried Fish turned out and my hubby was quite happy. He got both a spicy fish dish he loved and the salad he requested. What more could a hungry man want?
Curried Fish
Ingredients:
2 – 3 large cod fillets
1 small green pepper sliced thin
1 small red onion sliced thin
1 clove garlic minced
1 jar Marsala red hot curry sauce
1 13.6 oz can light coconut milk Thai Kitchen
1 15 oz can diced tomatoes with juice
2 cups buttermilk
1 cup prepared rice
¼ cup chicken broth
3 tbsp olive oil
Seasonings:
2 tbsp curry powder
1 tbsp turmeric
1 tbsp salt
1 tbsp black pepper
1 tbsp Adobo
1 tbsp onion powder
½ tbsp cumin
½ tbsp nutmeg
½ tbsp thyme
½ tsp chili powder
¼ tbsp coriander
8 – 10 dashes of hot sauce
pinch of sugar
Cut fish in to large cubes. Season with a little salt and black pepper. Place in a container then pour buttermilk over the fish. Add hot sauce and stir to mix well with fish. Refrigerate for at least 30 minutes.
Saute onions and green peppers with olive oil in a large frying pan for 5 minutes over medium heat. Stir in garlic and cook for 2 more minutes. Do not let the garlic burn. Add cumin, nutmeg, salt, black pepper, turmeric and chili powder. Stir until well combine and cook for a few minutes to release the flavors. Add coconut milk, curry powder, tomatoes with juice and broth. Stir to combine. Add Marsala and continue stirring. Bring to a low simmer. Drain fish from buttermilk and add to sauce. Reduce heat to medium low. Cover and let fish cook for 20 – 25 minutes. Serve over rice or chopped cabbage.
Tip: Use milder version or less Marsala if you do not like really spicy foods.
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