I didn’t ‘discover’ Indian food until 10 years ago, give or take. I don’t know why that is. It was not mainstream in Panama, even though we have a huge Indian presence there. A friend invited me to lunch at a local restaurant a decade ago and I fell in love. It would be a few years before I tried my hand at recreating Indian dishes.
These days my pantry is always stocked with spices and sauces commonly used in this cuisine. I have to admit I have a soft spot for curries, but I do love it all. It is all so flavorful and delicate.
Anyway, here’s my rendition of a green curry. Hubby prefers to have a crust on his fish, so I fried the fillets and added shrimp to the curry sauce. I hope you’ll try it.
Shrimp & Fish in Coconut Green Curry
2 fish fillets (your favorite fish)
1/2 lb shrimp, peeled & deveined
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cp panko crumbs
1 egg white
2 tbsp oil
1 medium onion, diced
2 cloves garlic, crushed
1/4 cp cilantro stems, diced
1/2 cp cilantro leaves, chopped
2 tbsp garlic, crushed
1 serrano pepper, finely diced
1/4 cp Thai basil, chopped
1 cp coconut milk
1 cp chicken broth
2-3 tbsps green curry paste
Oil for frying
Put the fish and shrimp in a bowl, add the salt and pepper make sure to disperse it well. Set aside.
Heat a medium skillet over medium-high temperature, add the 2 tbsps of oil. Once the oil is hot, add the onions and cook until they begin to turn clear. Add the garlic, serrano and cilantro stems. After a few minutes, add the cilantro leaves and basil.
Mix in the curry paste, coconut milk and broth, allow it to come to a boil, then reduce the heat. Simmer for about 10-15 minutes, it will thicken slightly. Add the shrimp and keep stirring to coat them all. After 3-4 minutes, turn off the heat and cover it with a tight-fitting lid. In the meantime, get started on the fish.
Heat up enough oil to fry the fish in another skillet. Beat the egg white in a bowl, dip the fillets in the egg. Then dredge them in the panko crumbs and slowly drop them into the heated oil. Fry them until both sides are golden brown. Set aside on paper towels to catch the excess oil.
Serve with jasmine rice. Place a fillet on the plate and top with the curry shrimp. Soooo good!