Curried Striped Bass with Vegetables


My husband loves to go fall fishing at the beach, which means we always end up with a plethora of striped bass. While it's delicious, I'm always looking for different ways to prepare this fresh catch. At my son's suggestion, I made a delectable Fish Curry with Vegetables. The combination of curry developed with freshly ground warm spices, coconut milk, vegetables, and of course, plenty of fish makes this the savory dish mouth-watering. It's light, flavorful, and packed with so much goodness. We loved my husband's fresh catch, and my son was spot on with the curry. Give it a try, and I bet you'll love it too.


Ingredients for Curried Striped Bass with Vegetables:


2 pounds striped bass or cod, cut into 2" pieces

3 medium onions, halved and thinly sliced

2 tablespoons chopped ginger

2 cloves garlic, minced

4 carrots sliced

4 tomatoes, flesh removed and chopped

3/4 pound string beans, trimmed and each one cut into thirds

1 pound eggplant, cut into 1 1/2" pieces

2 cans of coconut milk

3 tablespoons coriander seeds

1 1/2 tablespoons cumin seeds

1 tablespoon tamarind paste

3 teaspoons turmeric

1 teaspoon mustard seeds

3 small hot red peppers

2 tablespoons canola oil

kosher salt

black pepper

1/4 cup cilantro,chopped


Serve with Jasmine rice and pita bread.


Time-Saving Tip: Prepare the curry a few hours in advance and add the fish when reheated.


Let's see what we need.


We're ready to cook.



Process the coriander, cumin, and mustard seeds in a coffee grinder; set aside.


Combine the oil and onion in a large pot; season with salt. Saute over low heat until translucent; this will take 15 minutes. Add the garlic, ginger, turmeric, ginger, and ground spices. Stir for a minute until fragrant.


Add 3 cups of water, the coconut milk, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and the tamarind paste; bring to a simmer.


Add the carrots and cook for 5 minutes and then add the eggplant. Simmer for 6-8 minutes, and once the eggplant is tender, add the string beans and cook an additional 2 minutes. Finally, add the fish and gently stir to combine the mixture. Cook for a few minutes until the fish is cooked through. Taste and adjust the seasonings as needed; stir in the cilantro.


It's ready! Curried Striped Bass with Vegetables is full of delicious warm flavors. I love eating it straight up with pita bread on the side. The rest of my family loves it, ladled over jasmine rice. Either way, it is a wonderfully flavorful and the perfect meal for a chilly evening.


Enjoy!


Curried Striped Bass with Vegetables:


  • 2 pounds striped bass or cod, cut into 2" pieces

  • 3 medium onions, halved and thinly sliced

  • 2 tablespoons chopped ginger

  • 2 cloves garlic, minced

  • 4 carrots sliced

  • 4 tomatoes, flesh removed and chopped

  • 3/4 pound string beans, trimmed and each one cut into thirds

  • 1 pound eggplant, cut into 1 1/2" pieces

  • 2 cans of coconut milk

  • 3 tablespoons coriander seeds

  • 1 1/2 tablespoons cumin seeds

  • 1 tablespoon tamarind paste

  • 3 teaspoons turmeric

  • 1 teaspoon mustard seeds

  • 3 small red peppers

  • 2 tablespoons canola oil

  • kosher salt

  • black pepper

  • 1/4 cup cilantro, chopped


  • Serve with Jasmine rice and pita bread.

  • Process the coriander, cumin, and mustard seeds in a coffee grinder; set aside.

  • Combine the oil and onion in a large pot; season with salt. Saute over low heat until translucent; this will take 15 minutes. Add the garlic, ginger, turmeric, ginger, and ground spices. Stir for a minute until fragrant.

  • Add 3 cups of water, the coconut milk, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and the tamarind paste; bring to a simmer.

  • Add the carrots and cook for 5 minutes and then add the eggplant. Simmer for 6-8 minutes, and once the eggplant is tender, add the string beans and cook an additional 2 minutes. Finally, add the fish and gently stir to combine the mixture. Cook for a few minutes until the fish is cooked through. Taste and adjust the seasonings as needed; stir in the cilantro.

  • Time-Saving Tip: Prepare the curry a few hours in advance and add the fish when reheated.



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