Fish curry
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Ingredients
570g Mahi Mahi (or any other firm fish, eg monkfish) cut into 5cm pieces
450ml coconut milk (preferably fresh) or 1 tin coconut milk
40ml coconut oil
2 tbsp shallot, chopped
1 tbsp ginger, peeled and grated
2 green chillies, split lengthwise
¾ tsp turmeric
1 tsp sugar
¾ tsp chilli powder
1 tsp freshly ground coriander
25g dry tamarind
50ml hot water
salt, to taste
For tempering:
12ml coconut oil
1 tsp black mustard seed
1 tbsp fresh curry leaves
rice and poppodums, to serve
Method
Heat 12ml coconut oil in a sauté pan. Add the shallots, ginger and green chillies. Stir and sauté for about 5 minutes, or until they start to turn brown.
Add the turmeric, sugar, chilli powder and coriander. Stir and sauté for a further 2 minutes.
Add the coconut milk and the tamarind water. Season with salt and add the fish. Cover and poach the fish over a medium heat until just cooked — monkfish will take 5-6 minutes.
To prepare the tempering: heat 15ml coconut oil in small saucepan, when the oil is smoking hot, add mustard seeds and curry leaves. When the mustard seeds finish crackling, pour the tempering over the curry. If possible leave the curry overnight in a cool place. To serve, bring to boil in the same pot and serve with rice and poppodums.
How to prepare tamarind: soak the tamarind for 30 mins to 1 hour in 50ml hot water in a small non-metallic bowl (the water should cover the tamarind). Strain through a sieve, discard the pulp — the strained liquid is your tamarind water.
This recipe is from Easy Curry by Madhur Jaffrey, published by Ebury Press
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