Este Curry de Pescado con Coco es un plato fragante y cremoso que combina pescado tierno con los audaces sabores de la hierba de limón, la lima y la leche de coco. Es un perfecto equilibrio de sabores ácidos, salados y ligeramente picantes, ideal para una comida reconfortante servida con arroz al vapor.
📝 Ingredientes:
Para el Curry:
- 1 lb (450g) de filetes de pescado blanco (por ejemplo, bacalao, tilapia o pargo), cortados en trozos
- 1 cucharada de jugo de lima
- 1 cucharadita de sal
- 2 cucharadas de aceite vegetal
- 1 cebolla, finamente picada
- 2 dientes de ajo, picados
- 1 trozo de jengibre de 1 pulgada, rallado
- 2 tallos de hierba de limón, golpeados y cortados en trozos de 2 pulgadas
- 1-2 chiles rojos tailandeses, finamente cortados (ajusta al gusto)
- 2 cucharaditas de cúrcuma en polvo
- 1 cucharadita de cilantro molido
- 1 lata (400ml) de leche de coco
- 1/2 taza de agua o caldo de pescado
- 1 cucharada de salsa de pescado
- 1 cucharadita de azúcar (opcional)
- 4-5 hojas de lima kaffir (opcional, para extra aroma)
- Ralladura y jugo de 1 lima
Para Decorar:
- Cilantro fresco, picado
- Chile rojo en rodajas (opcional)
- Rodajas de lima
👩🍳 Instrucciones:
- Preparar el Pescado:
- Marina los trozos de pescado con jugo de lima y sal durante 10 minutos mientras preparas los demás ingredientes.
- Sofreír los Aromáticos:
- Calienta el aceite vegetal en una sartén grande o cacerola a fuego medio.
- Añade la cebolla y sofríe durante 3-4 minutos hasta que esté suave.
- Agrega el ajo, el jengibre y la hierba de limón, cocinando por 1-2 minutos más hasta que estén fragantes.
- Añade los chiles en rodajas, la cúrcuma en polvo y el cilantro molido, mezclando para cubrir la mezcla.
- Preparar la Base del Curry:
- Vierte la leche de coco y el agua (o caldo de pescado). Remueve bien para combinar.
- Añade la salsa de pescado, el azúcar (si lo usas), las hojas de lima kaffir y la ralladura de lima. Lleva a un suave hervor.
- Cocinar el Pescado:
- Añade suavemente los trozos de pescado marinados al curry. Cubre y cocina a fuego lento durante 8-10 minutos, o hasta que el pescado esté cocido y se desmenuce fácilmente con un tenedor.
- Terminar con Lima:
- Retira del fuego y añade el jugo de lima. Ajusta el sazón con más salsa de pescado o jugo de lima al gusto.
- Servir:
- Sirve el curry en tazones y adorna con cilantro fresco, rodajas de chile rojo y rodajas de lima.
- Sirve caliente con arroz jazmín al vapor o arroz con coco.
📋 Consejos del Chef:
- Opciones de Pescado: Usa pescado blanco firme como halibut o rape para evitar que se deshaga en el curry.
- Extra Picante: Añade una cucharadita de pasta de curry rojo para más picante y profundidad.
- Opción Vegetariana: Sustituye el pescado con tofu o una mezcla de verduras para una versión vegetariana.
¡Disfruta de los vibrantes y aromáticos sabores de este Curry de Pescado con Coco, Lima y Hierba de Limón para una deliciosa comida casera! 🍛
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