Thursday, June 9, 2011

Fish Curry with Coconut Milk

1lb of firm white fish (cod, halibut, etc..)
1 medium onion sliced or chopped
1-2 chili peppers sliced.  I use 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 lemon grass (pounded a few times)-- the lemon grass is optional
handful of curry leaves
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 cup of water
1 cup coconut milk


Add all the ingredients to the pan 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 10 minutes with the lid on the pan.  Stir occasionally, but very gently.  You don't want the fish to break up.  Add coconut milk and stir gently.   Taste for salt here.  Simmer for another 2-3 minutes.

Serves 4 people.  Eat with rice other curries.  Enjoy.

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