It isn't much to look at, but it's silky and creamy and delicious.
Nearly all of my Indian/Pakistani food pictures get rejected from Tastespotting, and I joke with my husband that I think I am the victim of discrimination, but I suspect it may be because Indian/Pakistani food isn't all that photogenic. I suppose it's because you have no idea what it is you are looking at until someone tells you what is in the dish. I mean, is that fish curry, or butternut squash soup? Anyway, this is a delicious dish, and you can make it thick enough to eat with naan, or thin it out and have it over basmati rice. You can use any fish you like, orange roughy and tilapia works well.1 lb fish (3 tilapia fillets)
turmeric
red chili powder
cumin
coriander
mustard seeds
curry leaves (you can find these fresh at any Indian grocery store)
fresh green chilis, chopped
4 cloves garlic, chopped
1 tbsp tomato paste
1/2 cup coconut milk
1 lemon
1/4 cup freshly chopped coriander
salt
The first step is to sear the fish, if you so desire. It's an extra step that isn't essential. I did it because my mother does it, but you could also simply allow the fish to cook in the curry as it simmers. I sprinkled each filet with a few pinches of turmeric, red chili powder and salt. Sear it for just a minute on each side in a pan with hot oil. Remove the fish and cut into serving sizes. In a medium, wide, pan heat a few tablespoons of vegetable oil on medium. Toss in about a teaspoon of mustard seeds and about 8 curry leaves, torn. Cover the pan and wait to hear everything pop. Then add your spices in the middle of the pan, 1/2 spoon of turmeric, 2 spoons of ground coriander, 1 spoon of cumin, 1 spoon red chili powder. Allow the spices to mold together, roasting, as their oils are released. When the spices have finished roasting, add your fresh chilis (as much as you want, with or without seeds), garlic and tomato paste. Allow this to cook for a minute. Then pour in coconut milk. My mother prefers her curry thin, I like mine creamy and heavy on the coconut milk, so I poured in a little over 1/2 cup. You want to thin it out with water so the coconut milk isn't overpowering. I added about 1/2 cup of water. Squeeze in juice from 1 lemon. Slip fish into the curry, salt, simmer, and then toss in freshly chopped coriander.
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