Coconut Curry Turmeric Trout - alive magazine

Name: Coconut Curry Turmeric Trout - alive magazine
Ingredients: 2 freshly caught trout, about 12 inch (30 cm) long, skinned, filleted, and cut into 1 inch (2.5 cm) pieces; Salt; pepper; 1 tsp (5 mL) coconut oil; 1 carrot, sliced; 1 medium onion, sliced; 1 fennel bulb, sliced, fronds reserved; 1/2 tsp (2 mL) onion powder; 1/2 tsp (2 mL) garlic powder; 1/2 tsp (2 mL) ground ginger; 1/8 to 1/4 tsp (0.5 to 1 mL) crushed red pepper flakes; 1/8 tsp (0.5 mL) ground turmeric; 13 1/2 fl oz (400 mL) can coconut milk

www.alive.com

This quick curry is great with a variety of proteins, including fish, says Cosco. You can use as much or as little trout as you like. Seasoning the fish as soon…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Measuring spoon
Skillet
Wooden spoon
Can opener
Stove
Oven
Baking sheet
Parchment paper
Spatula

Ingredients

2 freshly caught trout, about 12 inch (30 cm) long, skinned, filleted, and cut into 1 inch (2.5 cm) pieces
Salt
pepper
1 tsp (5 mL) coconut oil
1 carrot, sliced
1 medium onion, sliced
1 fennel bulb, sliced, fronds reserved
1/2 tsp (2 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/8 to 1/4 tsp (0.5 to 1 mL) crushed red pepper flakes
1/8 tsp (0.5 mL) ground turmeric
13 1/2 fl oz (400 mL) can coconut milk