Fish curry with coconut milk

Fish curry with coconut milk

South India

By
From
South East Asian Food

Ingredients

Quantity Ingredient
3 tablespoons vegetable oil
2 cups all-purpose coconut milk
1/4-1/2 cup tamarind water
salt, to taste
500g large fish fillets or cutlets, cut into chunks

Tempering

Quantity Ingredient
1 teaspoon brown mustard seed
1 stalk fresh curry leaves
or 6 dried curry leaves
1/2 teaspoon fenugreek seed
2 brown onions, cut in half across and then finely sliced lengthwise

Paste spices

Quantity Ingredient
2 tablespoons coriander seed
1 teaspoon cumin seed
1 teaspoon turmeric powder
1/2 teaspoon peppercorns
10-20 dried chillies, seeded, soaked in warm water until soft and then squeezed dry
5cm piece fresh ginger, smashed and chopped
2 garlic cloves, smashed and chopped

Method

  1. First make the spice paste. Grind the dry spices to a powder. Pound the chillies, ginger and garlic to a paste in the usual way. Mix the two together, adding a little water to achieve a paste. Next prepare the tempering ingredients. Heat the oil in a pan. Put in the mustard seed, curry leaves, fenugreek and onions and fry until the seeds pop and the onions are golden. Add the spice paste and fry until fragrant. Add the coconut milk, tamarind water to taste and salt. Stir well and allow to simmer and mix, then add the fish. Cover the pan and simmer gently for 5 minutes. Uncover the pan and keep simmering, shaking occasionally until the fish is cooked and the gravy has reduced and thickened a little, its oil floating on top.
  2. Fish curry is very good the next day. An Indian friend of mine describes day-old fish curry as ‘heaven on earth’ when eaten with ‘Old’ rice and yoghurt.
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