Monday, August 6, 2012

Coconut Milk-Poached Orange Roughy with Curry-Spiced Roasted Potatoes



Lately I haven't written many posts on what we make for dinner, although we do cook almost every night.  It's not always exciting, but always fresh and healthy.

One reason I've fallen behind in blogging about savory dishes is that desserts and baked goods just photograph much prettier, in my opinion.  It's a lot harder to take an attractive picture of chicken and broccoli than of a slice of cake.

The other reason is that the sun has usually set by the time we finish making dinner, and I haven't mastered the art of artificial lighting yet, so it's been really challenging for me to try to take a good photo after dark.

This coconut milk-poached orange roughy and curry-spiced potatoes tasted too good not to share, though, and I managed to sneak in a few photos of the dish just before the sun went to sleep.  Orange roughy is recently one of my favorite kinds of fish, next to salmon, and we try to buy it whenever it's available on sale.  I also really love curry spices and thought that the firm-fleshed fish would stand up nicely in a steamy, curry-spiced coconut milk bath.

Along with the fish, the roasted potatoes with their crisp edges and soft centers were the perfect complement to the creamy fish.

Most curry dishes would take a lot longer to prepare, but this was a 30-minute meal, making it just right for a weeknight.  We live by the philosophy of "cook once, eat twice", so we always cook four servings for dinner so that we can take leftovers to work for lunch the next day, and this meal was still just as delicious the following day.

I suppose I was in a curry mood that week, because a few days later, we made a Thai Basil Chicken Curry with jasmine rice.  I really don't think I could ever get tired of eating curry for dinner...





Coconut Milk-Poached Orange Roughy
printable recipe
  • 4 filets (about 1 1/2 pounds) orange roughy
  • 1 tablespoon unsalted butter
  • 1/2 sweet yellow onion, finely diced
  • 3 cloves garlic, peeled and smashed, but not chopped
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons coarse black pepper
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1 star anise
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 cup skim milk
  • Handful of fresh Thai basil (or sweet basil), chopped

Rinse the fish and set aside. 

Melt the butter in a large saucepan (one with a lid) over medium heat.  Add the onion, with a pinch of salt, and cook until soft, about 6 minutes.  Add the garlic and the spices;  combine with the onion and cook for 1 minute.  Reduce heat to medium low.  Stir in the coconut milk and skim milk, then place the fish in the liquid. 

Cover and simmer until the fish is cooked through and flakes easily with a fork, about 20 minutes.

Cook's Note:  You don't want to boil the liquid; keep it at a very low simmer, so that the fish slowly cooks while it absorbs the flavor of the poaching liquid.

Serve the fish with hot jasmine rice, spooning some of the coconut milk broth over the rice, or with Curry-Spiced Roasted Potatoes (below).  Garnish with the basil.

The leftover poaching liquid can be saved for another curry dish (I froze mine for future use).

Yields 4 servings.

Recipe from Curly Girl Kitchen


Curry-Spiced Roasted Potatoes
printable recipe
  • 4 medium red potatoes, washed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder / curry seasoning blend
  • 1 teaspoon coarse salt
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom

Preheat the oven to 425.  Line a baking sheet with foil and spray with non-stick spray.  Place the potatoes on the baking sheet and drizzle with the olive oil.

In a small bowl, combine all the spices.  Sprinkle over the potatoes; they will be heavily coated in the spice mixture.

Roast for 25-30 minutes until the edges of the potatoes are crisp and the centers are fork-tender.

Yields 4 servings.

Recipe from Curly Girl Kitchen