Recipe by AZPARZYCH
Recipe courtesy M. A. Rasheed. Found on Food Network, posting for ZWT.
Top Review by duonyte
An very delicious fish curry. I used bay leaves instead of the curry leaves as I forgot to buy some and served over saffron rice. A cucumber salad made a nice cool contrast to the spiciness of this dish. My quibble with it is that the quantities/proportions of fish and sauce seem off. I used one 12 ounce fish fillet but made half the sauce. This was two average servings. The amount of sauce is not going to be enough for the 4 lbs of fish the recipe calls for. And 1 lb of fish is really an enormous amount, as fish fillets have no waste. I suppose it might work as a glaze, but I do not think that is what is intended. Believe me, you will want more sauce, not less.
- 4 lbs white-fleshed fish, like monkfish, halibut or 4 lbs cod, filleted and cut into 1 inch cubes
- 1 teaspoon turmeric
- 1 lime, juiced
For the sauce
- peanut oil, for frying
- 2 green chilies, seeded
- 1 inch piece ginger, peeled and thinly sliced
- 5 -6 garlic cloves, peeled and crushed (do not chop, crushing gives the curry better flavor)
- 1⁄2 medium white onion, thinly sliced
- 2 -3 fresh curry leaves
- 1⁄2 teaspoon turmeric
- 1 (14 ounce) can coconut milk, solids separated from the liquid
- 1 tomatoes, quartered, plus 1 tomato sliced thinly, for garnish
- cooked rice, as an accompaniment
Directions See How It's Made
- Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
- Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
- Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
- Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.