Curry Lionfish Recipe

Yield: 2-4 Servings

LION FISH INGREDIENTS

Whole Lionfish - 2 (12oz)

Chive - 1 tbsp (Finely Chopped)

Chadon Beni - 1 tbsp (Finely Chopped)

Garlic - 1 tbsp (Finely Chopped)

Curry Powder - 1 tbsp

Salt - 2 tsp

Black Pepper - 1 tsp

*Optional: Ginger - 1/2 tbsp (Finely Chopped)

METHOD

In a bowl combine fish, chive, chadon beni, garlic, ginger, curry powder, salt and black pepper.
Cover and refrigerate.

CURRY SAUCE INGREDIENTS

Vegetable Oil - 1/2 cup

Onion - 2 medium (Finely Chopped)

Pimento - 5 (Finely Chopped)

Garlic - 1 tbsp (Finely Chopped)

Chive - 1 tbsp (Finely Chopped)

Chadon Beni - 1 tbsp (Finely Chopped)

Hot Pepper - 1 (Seeds Optional) (Finely Chopped)

Curry Powder - 1 tbsp

Ground Masala - 1 tbsp

Geera Powder - 2 tsp

Coconut Milk - 1 cup

Warm Water - 2 1/4 cups

Salt - to taste

Black Pepper - to taste

METHOD

In a sauce pan over low to medium heat, add vegetable oil and allow to heat up.
Add onion, pimento, garlic, chive, chadon beni and hot pepper. Mix well, cover and let cook for 4 minutes.
In a bowl, mix curry powder, ground masala and geera in 1/4 cup of warm water.
Bring heat up to medium, add curry mixture, mix well and let cook for 2 minutes.
Add coconut milk and water, mix well and let cook for 15 minutes.
Taste for salt and black pepper.
Add lion fish, reduce heat slightly, cover and let fish cook for 6 minutes per side.

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