Best Fish With Curried Cucumber Tomato Water And Tomato Herb Salad Recipes

Tomato and Coconut Fish Curry image

Provided by Dulcet Kitchen

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 teaspoon brown mustard, seeds*
10 fresh curry, leaves*
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 small green serrano chili, minced
1 large tomatoes, chopped
1 teaspoon turmeric
1 teaspoon red chili powder
1/4 teaspoon salt
1 lb catfish fillets or 1 lb shrimp
3/4 cup coconut milk

Steps:

Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.
Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.
Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
Add the shrimp or fish and cook for 5 minutes.
Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.
Serve promptly!

Nutrition Facts : Calories 335.6, Fat 25.5, SaturatedFat 11.7, Cholesterol 53.2, Sodium 242.7, Carbohydrate 8, Fiber 2.2, Sugar 4.8, Protein 19.8

Fish with Curried Cucumber Tomato Water and Tomato Herb Salad image

Yield Makes 6 servings

Number Of Ingredients 16

1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)
1 (1/4-lb) tomato, chopped (3/4 cup)
1/4 teaspoon curry powder (preferably Madras)
1/4 teaspoon salt
1 lemon
1 lb assorted small heirloom tomatoes, halved (larger ones quartered)
1/4 cup loosely packed fresh parsley leaves
2 tablespoons thinly sliced fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh lemon balm (optional)
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon sugar (to taste)
1/4 teaspoon salt
6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper
1 tablespoon extra-virgin olive oil

Steps:

Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.
If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.
Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.
Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
Put oven rack in middle position and preheat oven to 500°F.
Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.
Serve tomato herb salad on top of fish.