Tomato and Coconut Fish Curry

Dulcet Kitchen's Note:

Adapted from Monica Bhide on npr.org. A delicious fish curry with plenty of spice. A nice yogurt and cucumber salad complements the spice well. This recipe was my first *excellent* curry. ***Note: brown mustard seeds and fresh curry leaves can be found at an Indian grocery store. Also, black mustard seeds may substitute for the brown.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 29.58 ml vegetable oil
• 4.92 ml brown mustard, seeds*
• 10 fresh curry, leaves*
• 1 inch piece fresh ginger, grated
• 3 garlic cloves, crushed
• 1 small green serrano chili, minced
• 1 large tomato, chopped
• 4.92 ml turmeric
• 4.92 ml red chili powder
• 1.23 ml salt
• 453.59 g catfish fillets or 453.59 g shrimp
• 177.44 ml coconut milk

Directions:

1. Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
2. Once the mustard seeds begin to crackle, add the curry leaves, ginger, garlic, and serrano chili. Saute for 30 seconds to combine, and then add tomato.
3. Gently cook the tomato over medium-low heat for 10-12 minutes or until the tomato softens. If the tomato starts to stick to the pan add a few tablespoons of water.
4. Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
5. Add the shrimp or fish and cook for 5 minutes.
6. Add coconut milk and return to a boil. Once a boil is reached, reduce heat to a simmer, and allow to simmer until the fish is tender.
7. Serve promptly!