Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Curried Chicken Salad with Chutney

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Curried Chicken Salad with Chutney

Ingredients

  • 1 lb. cooked chicken diced (great way to use leftover chicken)
  • 1/2 c Mayonnaise
  • 1/4 c Green Onion chopped
  • 1 tbsp Lemon Juice
  • 1-2 tsp Curry Powder
  • 1/4 c chutney chopped

Instructions

  • Mix all ingredients except chicken. Then fold mixture into the chicken.

Whole Curried Tilapia

Whole Tilapia small - Bagged

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Whole Curried Tilapia

Course Main Dish

Ingredients

  • 1 pkg Coleson's Catch Whole Tilapia
  • 1/2 c Yellow Onion diced
  • Flour
  • Oil
  • 2 tsp Curry Powder
  • 1/2 c Chicken Broth
  • 1/2 c Coconut Milk
  • 1 Tbsp Peanut Butter
  • 2 Tbsp Coconut shredded

Instructions

  • Rinse the fish and pat dry. Score both sides of the fish with a deep "tic-tac-toe" cut.
  • Season with salt and pepper and coat with flour.
  • Saute in oil until crisp, remove from pan and set aside.
  • In a fresh pan, saute the onions until tender, add curry powder.
  • Saute but don't brown, add the other items and bring to a boil.
  • Add the sauteed Tilapia to the curry and simmer turning the fish now and then.
  • Adjust seasonings and thickness of sauce as desired.

Notes

Sides:
Rice, Bulgur or quinoa. Garnishes for curry are numerous-some personal favorites include chopped peanuts, chutney, shredded coconut and diced banana mixed with apricot jam. Another is a type of chili pepper to spice it up.

Curried Prawns

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Curried Prawns

Course Appetizer

Ingredients

  • 24 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled
  • 1/2 c Onions diced
  • 2 Tbsp of Garlic chopped
  • 2 Tbsp Curry Powder
  • 1/2 c Ripe Tomatoes diced
  • 1 c Chicken Stock
  • Salt and Pepper
  • Flour for dusting
  • Oil for sauteing

Instructions

  • Sauté the onions in oil until tender and add the garlic and curry powder lightly sauté (don't brown the garlic).
  • Add the chicken stock and tomatoes and simmer for a couple of minutes.
  • Season prawns with salt and pepper and dust with flour.
  • Lightly saute the prawns in oil and add the other mixture and simmer a couple of minutes.
  • If you want a thick sauce it can be thickened with cornstarch.

Notes

Serve with rice.

Alaskan King Crab Legs with Curry Mayonnaise

King Crab Legs

King Crab Legs
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Alaskan King Crab Legs with Curry Mayonnaise

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch King Crab Legs
  • 2/3 c. Mayonnaise
  • 1 tsp. Curry Powder
  • 1 tsp. garlic chopped
  • 2 tsp. Lemon Juice
  • 1/2 c. diced apple
  • Lettuce shredded
  • optional: toasted coconut raisins, lemon slices

Instructions

  • Curry Mayonnaise: Combine mayonnaise, curry powder, lemon juice, and apple. Salt and pepper to taste.

Notes

Serve with crab legs on a bed of shredded lettuce. If desired, garnish with toasted coconut, raisins, and lemon slices.

Tuna in Coconut Curry Sauce

Yellowfin Tuna

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Tuna in Coconut Curry Sauce

Course Main Dish
Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1/2 c unsweetened coconut milk
  • 1/2 tsp Curry Powder
  • 1/3 c Red Onion diced
  • 1 Tbsp. Sugar
  • 2 tsp. Lime Juice
  • Salt and Pepper to taste

Instructions

  • Place all ingredients in a skillet and bring to a boil.
  • Put in the tuna and cover, turning the heat down to a simmer.
  • The fish will be cooked in 4-5 minutes.
  • The sauce can be served as is, or thickened with cornstarch after removing the fish.

Notes

Top with toasted coconut for a crunchy treat.

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