Coconut Curry Trout with Turmeric Jasmine Rice
Golden-Spiced Rainbow Trout in Creamy Coconut Curry with Aromatic Turmeric Jasmine Rice
Ingredients:
4 rainbow trout fillets (6 oz each)
2 cups jasmine rice, rinsed
3 cups water
1 tablespoon coconut oil
1 yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes (adjust to taste)
1 can (14 oz) coconut milk
1 tablespoon brown sugar
1 tablespoon lime juice
1 red bell pepper, sliced
1 cup snap peas, trimmed
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil leaves, torn
2 green onions, thinly sliced
Salt and pepper to taste
Lime wedges for serving
Directions:
Begin by preparing the turmeric rice. In a medium saucepan, heat 1 teaspoon of coconut oil over medium heat. Add 1 teaspoon of turmeric and stir for 30 seconds until fragrant.
Add the jasmine rice to the pan and stir to coat with the turmeric. Add water and a pinch of salt, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the water is absorbed and rice is tender.
While the rice cooks, season the trout fillets with salt and pepper on both sides.
In a large skillet, heat the remaining coconut oil over medium-high heat. Add the trout fillets skin side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes. Remove from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the curry powder, remaining turmeric, cumin, coriander, and red pepper flakes. Cook for 1 minute, stirring constantly.
Pour in the coconut milk and add the brown sugar. Bring to a simmer and let it cook for 5 minutes to thicken slightly.
Add the red bell pepper and snap peas to the curry sauce and cook for 2-3 minutes until vegetables are just tender but still crisp.
Gently place the trout fillets back into the skillet, spooning some of the curry sauce over them. Simmer for 2-3 minutes until the fish is heated through and fully cooked.
Fluff the turmeric rice with a fork and stir in half of the chopped cilantro.
Serve the coconut curry trout over the turmeric jasmine rice, garnished with fresh basil, remaining cilantro, green onions, and lime wedges.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings