2 Easy Meals: Curry Coconut-Crusted Fish + Roma Tomato Sauce Pasta

Over the past couple of days, Matt and I cooked two meals that we consider staples in our list of home-cooked dinner options. It’s driving me nuts that my photos are not the same sizes, but it’ll have to do for today!

Curry Coconut-Crusted Fish

This has become one of our favourites ever since my friend A shared this recipe with me! Instead of fish tacos, we sometimes pair it with veggies or quinoa, and we’ve tweaked the recipe a little bit.

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Ingredients
  • 1 lb white fish (any type you prefer), cut into 4  pieces
  • ½ cup coconut milk
  • 1½ cup shredded coconut
  • 1½ tbsp curry powder
  • Salt to taste

Optional marinating time (30 min): Soak the fish fillets in the coconut milk about 30 min to an hour before cooking. This is not a must, but marinating the fish in the coconut milk gives it a sweeter flavour and keeps it moist.

Prep time (10 min): Mix the shredded coconut, curry powder, and salt in a dish or bowl. Take the fish fillets out of the coconut milk and coat them with the shredded coconut mixture.

Cook time (25 min): While you can pan fry the fish as per the recipe, we opted for baking it until it was golden brown. The fish was baked at 350ºF for 25 minutes (may need to be adjusted depending on the size of your fish).

Roma Tomato Sauce Pasta

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This is my dad’s recipe, and the day we learned how to make this pretty much marked the end of our store-bought pasta sauce days! We now have two go-to “sauces” for pasta nights: homemade Roma tomato sauce or lemon juice, garlic, and olive oil.

The recipe below is more so for the sauce than the entire dish. Matt and I used minced meat with spinach this week, but we often switch it up and use shrimp, mushrooms, and/or bell peppers. A protein or seafood obviously isn’t necessary either—all-veggie works too!

Ingredients
  • 8 to 10 Roma tomatoes, cut into quarters
  • 156 mL (5.5 oz) can of tomato paste
  • 1 sweet onion, diced
  • 5 cloves of garlic, minced
  • Basil, chopped
  • Salt, pepper, and oregano to taste

Directions: 

  1. In a pan, saucepan, or wok, cook down the diced onions for a few minutes.
  2. Add in the minced garlic, some of the basil, and the chunks of Roma tomatoes. Cook down until the tomatoes have softened.
  3. Stir in the can of tomato paste (you can use ketchup instead, but we opt for tomato paste because it has a little less sodium), salt, pepper, and oregano.
  4. Cook for a few more minutes, adding vegetables or meat/seafood if desired (we opted for spinach with minced meat today).
  5. Serve over al dente pasta, garnish with fresh basil and chili flakes.
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