Seafood
Turmeric Coconut Curry Bangus
An original warm, creamy and family-friendly Bangus recipe adapted for Filipino ingredients, family portions and an ordinary home stove.
This original Sarap Recipe version of Turmeric Coconut Curry Bangus is designed for a regular Filipino family kitchen. It uses turmeric, curry and coconut to make a warm, creamy and family-friendly dish that works well with steamed rice.
Ingredients
- 700 g boneless bangus belly or bangus slices
- 2 cups coconut milk
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-size ginger, minced
- Black pepper and salt, only as needed
How to cook it
- Check the bangus for remaining bones and pat it dry.
- Measure and prepare every sauce ingredient before heating the pan. This keeps the aromatics from burning while you work.
- Sauté onion, garlic and ginger. Bloom curry powder and turmeric in the pan for 30 seconds, then add coconut milk.
- Cook gently until opaque and flaky; avoid repeated stirring so the fish remains intact.
- Simmer gently until cooked through and creamy. Season gradually with salt or fish sauce.
- Taste the finished dish with rice before adjusting salt, soy sauce or fish sauce. Rest for 3 minutes before serving.
Why this method works
Preparing the sauce first gives the seasoning time to dissolve and prevents rushed measuring over a hot pan. Cooking the main ingredient separately from the final reduction protects its texture, while gradual seasoning accounts for differences between brands of soy sauce, patis and oyster sauce.
- Use a wide pan so moisture can evaporate instead of making the dish watery.
- For a less salty result, start with only three-fourths of the soy sauce or fish sauce and adjust at the end.
- Cool leftovers within two hours, refrigerate in a covered container and reheat until steaming.
How to serve
Serve hot with steamed rice. A side of sliced cucumber, tomatoes or blanched leafy vegetables balances the rich sauce. Offer calamansi and chili separately so each person can adjust the flavor.
Original recipe prepared for Sarap Recipe readers. Cooking time varies with ingredient size, cookware and stove heat.