Prep 5 mins
Cook 20 mins
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.
- 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 tomatoes, 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
- Heat oil over medium heat, once it starts to simmer a bit, add the black mustard seeds.
- 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.
- 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.
- Stir in the tumeric, chili powder, and salt. Cook for 1 minute.
- Add the shrimp or fish and cook for 5 minutes.
- 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.
- Serve promptly!