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Posts Tagged ‘Coconut milk’

We loved this creamy coconut fish stew from Equador. We went for big chunks of swordfish and prawns but you can substitute other types of fish, like tuna or pollock. Serve with rice.

Wine Suggestion: try to find a light, earthy red with low tannins for this dish, and not too much acidity like a Gamay, riper Pinot Noir or a light Grenache. Tonight’s choice was Domaine Bellier’s Cheverny rouge, a Pinot Noir-Gamay blend from the warm 2018 vintage in the Loire. An under-rated wine region and a good accompaniment to the fish, spices and flavours of this dish.

Encocado – serves 4

  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 clove of garlic, finely chopped
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tomatoes, finely chopped
  • 1 tbsp tomato purée
  • 400ml tin coconut milk
  • 1 lime, juiced
  • ½ orange, juiced
  • 600g skinless boneless fish cut into 5 cm pieces (you can use snapper, prawns, tuna, swordfish or pollock – we used swordfish and prawns).
  • a thumb-sized piece of ginger
  • a small handful of coriander leaves, finely chopped
  • 1 red chilli, finely sliced

Heat the oil in a large pan over a medium heat.

Cook the onion and pepper for 7 to 8 minutes or until soft and golden, then add the garlic and cook for 30 seconds.

Add the spices and some salt, mix well, then add the tomatoes, tomato purée and 100ml of water. Mix well and cook for about 5 minutes or until the tomatoes start to break down.

Add the coconut milk, lime juice and orange juice, then bring to the boil. Reduce the heat to low and simmer for 10 minutes.

Add the fish and stir, then grate in the ginger. Cover and cook gently for 10-12 minutes or until the fish is cooked through. If you are using prawns they won’t take so long to cook so just add them for the last couple of minutes. Scatter over the coriander and chilli to serve.

(Original recipe by John Gregory-Smith in Olive Magazine, April 2018.)

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This soup uses all store cupboard ingredients. You do need fresh coriander but we regularly have an almost full bag of this in the fridge and are happy to have this soup idea to use it up. We make soup almost every week in the winter months and this is definitely one of our favourites. The recipe is from Ottolenghi Simple where they suggest leaving it rough, which we did, but you can blend until smooth if you prefer.

Curried lentil, tomato & coconut soup – serves 4

  • 2 tbsp coconut oil or sunflower oil
  • 1 onion, finely chopped
  • 1 tbsp medium curry powder
  • ¼ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 4 cm piece of ginger, peeled and finely chopped
  • 150g red lentils, rinsed and drained
  • 1 x 400g tin of chopped tomatoes
  • 25g coriander stalks, roughly chopped, plus 5g picked leaves to garnish
  • 1 x 400ml tin of coconut milk

Put the oil into a large saucepan and put over a medium-high heat. Add the onion and fry for 8 minutes, stirring often, until soft and caramelised.

Add the curry powder, chilli flakes, garlic and ginger and keep frying for another 2 minutes, stirring all the time.

Add the lentils, stir through for a minute, then add the tomatoes, coriander stalks, 600ml of water, 1 tsp of salt and a lots of black pepper.

Pour the coconut milk into a large bowl and whisk gently until smooth. Set aside 4 tbsp to garnish the bowls, then add the coconut milk to the soup. Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft abut still holding their shape. Add a bit more water – 100-150ml – if the soup is too thick.

Divide the soup between warm bowls and garnish with a drizzle of coconut milk and some coriander leaves.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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