Folks, don’t let the name of this recipe fool you, this was one of the easiest dishes I’ve ever prepared. Â Or at the very least the most simple curry sauce I’ve made. Â The term emulsion may sound complicated, but it really isn’t. Â It’s just a more elaborate word for a mixture or a blend. Â The culinary definition of an emulsion is simply the combination of two liquids that wouldn’t normally mix together, such as oil and vinegar. Â See, nothing fancy there.
I have made lots of curries from scratch before, and yes, they are quite labour intensive.  You grind your spices (with a mortar and pestle if you want to make it a proper curry), toast them (this part is crucial too), add a billion other ingredients, simmer, prepare the rest of the dish, voilà , an hour or two later you might end up with a delicious curry.
Well people, this sauce took me a whole minute to make and it was surprisingly delicious. Â Was perfectly creamy, packed with flavour and had just the right amount of kick.
I know rice is kind of a staple in any curry dishes but I am not a massive fan of rice. Â A ton of veggies is all I need to be happy.
I opted for sauted garlic spinach and roasted red peppers this time. Â And I thought I would put all these butternut squash from the garden to good use by roasting them with some coconut oil, garam masala, a bit of cinnamon, coriander and sea salt.
Try it, honestly, I know it may sound a bit weird but coconut oil is butternut squash’s best friend. Â Wayyyy better than with olive oil in my opinion. Â Added some fried shitake mushrooms, chopped green onions and fresh cilantro as a final touch.
This sauce is super versatile and would be a good pairing to almost any fish or seafood (although I wouldn’t serve it with salmon). Â White fish, prawns or scallops are all great options.
Thank you, Gingersnapjordan, for this awesome, life-changing one minute coconut curry sauce!
- 1/2` cup full fat coconut milk, the can not the beverage
- 1.5 tbsp shriracha sauce or sambal oelek will do
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp curry powder
- 1/2 tsp sea salt
- 2 fresh halibut filets
- organic grass fed butter, or any oil of your choice
- sea salt
- For the curry emulsion, simply place all ingredients in a blender or food processor and pulse until smooth. Heat up on low in a small sauce pan until fish is ready to serve.
- In as small skillet, heat butter (or oil) on high heat until it starts to bubble. Lightly salt halibut fillets and place skin side down in the pan.
- Leave temperature on high heat for about 2 minutes to create a nice golden crust. Lower heat to medium-high and cook for 4 to 5 minutes.
- Using a spatula, gently flip over the fillets so the skin is facing up and lower heat to medium-low. Cook for about 2 minutes like this and remove from heat.
- Be very cautious not to overcook and be aware that cooking times vary depending on the fish and also the quality of your pan.
- Serve with vegetables of choice and rice if desired and drizzle with warm coconut curry emulsion.