Coconut Curry Grouper

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  • 1 pound Grouper (I love the Black Grouper at Sarasota Seafood Company)
  • 2 TBSP vegetable oil
  • 1/2 yellow onion, grated
  • 1 tsp. grated fresh ginger
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • 2 tsp. garam masala
  • 1/2 tsp. chili powder (cayenne)
  • 1 1/2cups coconut milk
  • 1/2 cup chicken stock ( or fish stock of you have it )
  • 2 serrano chili peppers, cut in half
  • Jasmine Rice
  • cilantro

Wash the fish and pat dry. Cut the fish into 2-inch pieces, making sure all bones are removed.

Heat a saucepan over medium heat and add in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics to sweat. Sautee , about 5 minutes, then add the tomato and saute for another 3 minutes, stirring frequently.

Using a large spoon, mash the tomatoes to break them down. Add the masala, chili powder, salt and pepper. Stir to combine and cook for 3 minutes.

Turn the heat to medium-high. Pour in the coconut milk, stock and add the serrano pepper. When the mixture comes to a boil, add in the fish and cook for 4 minutes or, until the fish is cooked through. Serve over rice and garnish with cilantro.

Coconut Curry Grouper

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