POACHED WILD STRIPED BASS, CAULIFLOWER PUREE CALDIN, CURRY
Steps:
- Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
- Preheat the oven to 275 degrees F.
- Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
- To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
- Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.
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Khudadad Khan
k_k@yahoo.comThis is the best fish dish I've ever had!
Chanel Fairlie
fairlie.c@gmail.comI'm not a good cook, but this recipe was easy to follow and I was able to make a delicious meal.
Sindh Jouicedaur
sindh10@hotmail.frThis dish is a great way to impress your guests.
JUDEERA
judeera69@yahoo.comI'm not a fan of curry, but I loved this dish. The flavors were perfectly balanced.
Jubayer Fokir
f.jubayer38@gmail.comThis recipe is a bit pricey, but it's worth it for a special occasion.
JDog jamie
j@hotmail.comI'm allergic to fish, but I made this recipe with tofu instead and it was still delicious.
Baldi Locks
lb@hotmail.comThis dish looks amazing! I can't wait to try it.
kelly apple Wright
wrightk97@hotmail.comI was surprised at how well the cauliflower puree paired with the fish. It was a delicious and unexpected combination.
Shahdj shah
ss26@yahoo.comThis recipe is a keeper! I'll definitely be making it again.
Salma Salem
s.salma@gmail.comI'm not sure what went wrong, but my fish turned out dry and overcooked. I think I'll try this recipe again with a different method of cooking the fish.
Kingbryan Jordanz
kingbryanj@hotmail.comThis dish is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Ert Cut 24
24.e29@hotmail.comI had some trouble finding caldin curry, but I used a Thai curry paste instead and it worked out great.
Mariame Diallo
diallo-m65@yahoo.comThe cauliflower puree was a bit bland for my taste, but the fish and curry were excellent.
Bob Japan
bobjapan@gmail.comI've made this dish several times now and it's always a hit. My friends and family love it!
Fikayo
fikayo67@hotmail.comThis recipe was easy to follow and the results were stunning. The fish was cooked to perfection and the flavors were out of this world.
M Sheharyar
msheharyar@gmail.comI'm not usually a fan of fish, but this dish changed my mind. The bass was so delicate and flavorful, and the curry and cauliflower puree were the perfect accompaniments.
Keith Perkins
p.k@gmail.comThis poached striped bass with cauliflower puree and caldin curry was an absolute delight! The fish was cooked perfectly, flaky and tender, and the flavors of the curry and cauliflower puree complemented each other beautifully.