Recipe: Curry Coconut Grouper with Coconut Tuile & Toasted Coconut Dust
Prepare this fragrant island fish curry for a taste of the Turks & Caicos at home. Sunset views, warm island waters and powdery white sand beaches not included! Enjoy with a chilled glass of your favourite white wine or a refreshing spritz.
Cooked at Coral Pavilion by Island House Chef Kanaka Raj
The Ingredients
• 4 grouper fillets (150–180 g each)
• 2 tbsp coconut oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp mild curry powder
• ½ tsp turmeric powder
• 1 cup (250 ml) coconut milk
• ½ cup (120 ml) fish stock or water
• 1 small red chili, sliced (optional)
• Juice of ½ lime
• Salt & pepper to taste
Coconut Tuile
• 50 g coconut milk (about 3 tbsp)
• 50 g sugar
• 25 g plain flour
• 25 g melted butter
• 1 tbsp desiccated coconut (fine)
• Pinch of salt
• Toasted coconut flakes (for sprinkling)
For the Toasted Coconut Dust
• 2 tbsp desiccated coconut (fine)
• ½ tsp sugar
• Pinch of salt
Method
Toasted Coconut Dust
1. In a dry non-stick pan over medium heat, toast the desiccated coconut until golden brown.
2. Let cool, then grind in a spice grinder or mortar with sugar and a pinch of salt until powdery.
3. Store in a dry container until plating.
Coconut Tuile
1. Preheat oven to 170°C (340°F) or use a non-stick frying pan for a free-form tuile.
2. Mix coconut milk, sugar, flour, melted butter, desiccated coconut, and salt until smooth.
3. Spread a very thin layer (about 1 mm) onto a silicone baking mat or non-stick baking sheet.
4. Bake for 6–8 minutes until golden and lacy.
5. While still hot, sprinkle with toasted coconut flakes. Let cool to crisp.
Curry Coconut Sauce
1. Heat coconut oil in a pan over medium heat.
2. Add onion and sauté until translucent. Stir in garlic and ginger for 1 minute.
4. Add curry powder and turmeric; cook for 30 seconds.
5. Pour in coconut milk and fish stock. Add chili if desired.
6. Simmer gently for 5 minutes. Season with salt, pepper, and lime juice.
Cook the Grouper
1. Pat fillets dry, season lightly with salt and pepper.
2. Pan-sear in coconut oil for 3–4 minutes per side until just opaque.
3. Alternatively, gently poach fillets in the curry sauce for 5–6 minutes.
To Serve
1. Place a pool of curry sauce in the centre of the plate.
2. Set the grouper fillet in the middle, partially submerged.
3. Cover the fish completely with the lacy coconut tuile.
4. Sprinkle toasted coconut flakes on top of the tuile.
5. Using a pastry brush, drag a streak of toasted coconut dust across the plate rim for a modern garnish.
And enjoy!
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