Another Curry recipe that we very much enjoyed.
My initial instinct on fish curry, before I had it for the first time, was that it will be very fishy and resemble in smell and taste something of a fish sauce. Now it has become one of my favorite curries for its taste, ;lightness and healthy nutrition factors.
This recipe is great as it is simple to make, can be made with variety of fish and for its flavor and aroma. It allows you to eat healthy and lean while enjoying flavorful and delicious food.
Adapted from www.steamykitchen.com (we added curry powder and turmeric powder)
Use any type of firm fish fillets – salmon, swordfish, red snapper, catfish, grouper, etc. You can even add other types of seafood in this curry – shrimp, mussels would both be wonderful in addition to or in place of the fish.
1 tablespoon vegetable oil
1/2 onion, grated on large holes of box grater
1 teaspoon grated fresh ginger
2 cloves garlic, finely minced
1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
1 teaspoon garam masala
1/4 teaspoon chili powder (cayenne)
1/2 teaspoon salt
freshly ground black pepper
1 cup of light coconut milk
1/4 cup water
1-2 fresh chili peppers, cut in half lengthwise
1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish cooked through.
Enjoy it with a nice crisp beer … preferably a light lager.