Sunday, December 7, 2008

Cochin coconut fish curry

I saw this recipe on a DVD called Planet Food - A Taste of South India. I used a Kahawai fillet from the freezer.

Cube fish, put in a dish to marinate in lime or lemon juice, a little sea salt and about 1 Tbpsn turmeric. Leave for 30mins.

Slice x1 large red onion
Crush 5 or 6 cloves garlic
2 green chillies sliced length ways - I used red chillies chopped as was all I had on hand.
A small amount of ginger sliced into tiny sticks

Fry chilli, garlic, ginger and onion in a pan with some oil.
I used about 1/2 tsp curry powder but the recipe called for curry leaves.
Add 1/2 tsp turmeric, coconut cream (just the watery liquid to start). Add fish, some salt, reduce heat, cover and cook for 7 mins.
Add thicker liquid of coconut cream, some tomatoes (I used halved cherry), cook for a couple of mins longer.
Serve with rice. I added saffron threads with mine at the start of cooking, then some butter stirred in at the end.

The verdict: very nice. Perhaps I'll try a different species of fish next time, as the kahawai was fairly 'meaty' rather than melting in the mouth. Also probably much better with fresh fish rather than previously frozen.

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