After spending five weeks in South India i fell in love with the coconut fish curry available at nearly every restaurant. It never tasted quite the same. It was almost a daily gamble of what type you were going to get. Some were much sweeter than others, or more fresh and citrusy. Following on from my turmeric post i wanted to share with you my recipe that includes marinating the fish in turmeric. After much trial and error here is my favourite fish curry. It serves 2 accompanied with rice. I think its fresh, healthy and delicious. Alter the amount of lime / sugar depending on your taste.
1 Fillet of Cod (or white fish)
1 tsp Turmeric
1 Garlic Clove (minced)
1 Onion (sliced)
1/2 tsp Mustard Seeds
1 tsp Sesame Seeds
8 Fresh Curry Leaves
1 Vine Tomato (chopped)
1 tsp Ground Coriander
1 Hot Small Dried Chilli
200ml Coconut Milk
Small Bunch of Coriander Chopped
Sugar / Lime Juice to Finish
Slice the fish into 2 inch pieces. Marinate the fish by rubbing the pieces with turmeric, minced garlic, a sprinkle of salt and a drop of oil. Keep in the fridge for half an hour.
Heat two tablespoons of vegetable oil in a frying pan (skillet) and fry the onions, mustard seeds and sesame seeds for about 8 minutes until brown.
Add the ground coriander and curry leaves. Take the dried chilli, break it in half, pour the seeds in followed by the shell. Fry for a few minutes.
Add the coconut milk and chopped tomatoes. Reduce the sauce until it thickens on a simmer. Season with salt, sugar and lime juice until the flavour is rich.
Add the pieces of fish and cook in the sauce on a simmer for 4-8 minutes depending on the thickness of the pieces.
To finish sprinkle over the chopped coriander and a final squeeze of lime.