Prep 15 mins
Cook 25 mins
This is a mild South Indian curry, equally loved by Syrian Christians and Hindus. Serve with rice and/or parathas. Adapted from a recipe by Maya Kaimal.
- 4 tablespoons vegetable oil
- 2 cups thinly sliced onions
- 2 medium garlic cloves, thinly sliced
- 6 slices ginger, thin slices, finely chopped
- 1 fresh green chile, split lengthwise (seeded if less heat is desired)
- 10 -12 fresh curry leaves
- 1 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground black pepper
- 1 cup chopped peeled tomatoes
- 1 teaspoon salt (or to taste)
- 1 1⁄2 lbs firm white fish fillets, cut in 2-inch pieces
- 1⁄2 cup coconut milk
- 1⁄2 cup water
- freshly chopped coriander leaves, to garnish (cilantro)
- In a 12-inch (30-cm) skillet, heat the oil and saute the onions, garlic, ginger, chile and curry leaves, until the onions are lightly browned. Add the ground spices, tomatoes and salt and saute another 10 to 15 minutes until the tomatoes are soft.
- Push the mixture to the sides of the skillet with a spatula and lay the fish pieces in a single layer in the middle of the pan. Smear the curry paste over the fish. Combine the coconut milk with the water and pour over the fish. Gently shake the pan to circulate the sauce, then cover and simmer over low heat for 10 minutes, or more, until the fish is cooked. It should not be necessary to turn the fish. Note that the sauce will be fairly thin.
- Check seasoning, then transfer fish to a warm serving dish and pour the sauce over.