Imagine a dish that transports you from your kitchen to the vibrant coastal regions of India, where every bite is a symphony of flavors that dance on your palate. This Curry Coconut Corvina with Idaho Potatoes is not just a meal; it's a gastronomic journey that combines the delicate sweetness of fresh fish, the creamy richness of coconut milk, and the warm, aromatic embrace of curry spices. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to elevate your cooking skills and impress even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 2 servings
Ingredients
- 2 fillets of corvina
- 1 can coconut milk
- 2 tbsp curry powder
- 2 Idaho potatoes, diced
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare the ingredients by patting the corvina fillets dry with paper towels and seasoning both sides with salt.
- Peel and dice the Idaho potatoes into 1/2-inch cubes, ensuring uniform size for even cooking.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and becomes fragrant.
- Add diced potatoes to the skillet, spreading them in a single layer. Cook for 5-6 minutes, stirring occasionally, until they develop golden-brown edges and start to crisp.
- Sprinkle curry powder over the potatoes, stirring to coat evenly and toast the spices for about 30 seconds to enhance their aromatic qualities.
- Pour coconut milk into the skillet, reducing heat to medium-low, and allow the potatoes to simmer gently for 5-7 minutes until they become tender.
- Push the potatoes to one side of the skillet and place the seasoned corvina fillets in the cleared space.
- Cook the corvina for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Carefully spoon the coconut curry sauce over the fish during the last minute of cooking to infuse flavors.
- Remove from heat and let rest for 2 minutes to allow flavors to meld.
- Plate the corvina and potatoes, garnishing generously with fresh chopped cilantro.
- Serve immediately while hot, optionally with a wedge of lime on the side for added brightness.
Tips
- Pat the corvina fillets completely dry before seasoning to ensure a perfect sear and prevent steaming.
- Use fresh, high-quality curry powder for the most vibrant flavor profile.
- Cut potatoes into uniform 1/2-inch cubes to guarantee even cooking and consistent texture.
- Toast the curry powder briefly to awaken its essential oils and intensify its flavor.
- Don't overcrowd the skillet when cooking potatoes - this ensures they crisp up beautifully.
- Cook fish just until it's opaque and flakes easily to maintain its tender, delicate texture.
- Let the dish rest for a couple of minutes after cooking to allow flavors to meld and settle.
- Fresh cilantro is key - chop it right before garnishing to preserve its bright, herbaceous flavor.
- A squeeze of fresh lime can add a brilliant last-minute brightness to the dish.
- Serve immediately while the fish is hot and potatoes are crisp for the best dining experience.
Nutrition Facts
Calories: 589kcal
Carbohydrates: 26g
Protein: 25g
Fat: g
Saturated Fat: g
Cholesterol: 35mg
