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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