Coconut Curry Turmeric Trout
This quick curry is great with a variety of proteins. Seasoning the fish as soon as you’ve cut the fillets ensures the salt permeates the flesh, making for a more delicious result.
Ingredients
- 2 fresh trout about 12 inches long, skinned, filleted, and cut into 1 inch pieces
- Salt and pepper to taste
- 1 teaspoon coconut oil
- 1 carrot sliced
- 1 medium onion sliced
- 1 fennel bulb sliced, fronds reserved
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ⅛ - ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon ground turmeric
- 13 ½ ounces can coconut milk
Instructions
- Sprinkle trout with salt and pepper.
- In 12 inch cast iron skillet, heat coconut oil and sauté sliced carrots, onion, and fennel, with salt and pepper to taste, for 5 minutes. Add onion powder, garlic powder, ground ginger, red pepper flakes, and turmeric. Once spices are fragrant, add coconut milk. Cook for 3 minutes, until sauce thickens, then add trout, gently cooking it through, about 2 minutes.
- Serve with rice and garnish with fennel fronds.
- Enjoy!