Thursday, January 26, 2012

Fish Curry with Coconut Milk

I am definitely trying to incorporate more fish into my diet these days.  I recently bought some tilapia and knew I had to make this savory fish curry from a recipe my mother gave me.  This is actually a recipe-redo.  I posted this recipe a while ago when my blog was relatively new, but it got lost in the shuffle.  So since I was already cooking this dish today, I thought it would be a good idea to post it again and give some better pictures to go along with it.   It turned out so flavorful and delicious and my husband said that he could eat it all the time (so could I). This is one fish curry recipe that I will make again and again.

1lb of firm white flaky fish (tilapia, cod etc)
1 medium onion sliced or chopped
1-2 chili peppers sliced.  I used fresno chili peppers here, but you can use jalapeno or serrano as well.
5-6 cloves of garlic finely chopped
2 inches of ginger finely chopped or grated
1 stalk of lemongrass (pounded) -optional
handful of curry leaves -optional (substitute bay leaf)
2 Tbs of lemon juice
1 Tbs of red chili powder -or to taste
1/2 tsp of turmeric
1 tsp of fenugreek seeds
1 2 inch stick of cinnamon
salt to taste
1/2 or 1 cup of water
1 cup of coconut milk

Cut fish into 3-4 inch pieces.  Add all the ingredients to the pan (accept the coconut milk) and bring to a simmer on medium-high heat.   You will see more liquid form in the pan from the fish as it cooks.

Simmer for 15 minutes with the lid on the pan.  Stir occasionally, but very gently.  You don't want the fish to break up.

Add half a can of coconut milk (about 7 oz).  Stir gently.   Taste for salt here.  Simmer for another 2-3 minutes.

Serves 4 people.  Eat with rice, chapati, naan, roti and  other curries.  Enjoy.