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fish curry

 

I was browsing through my Clay Pot Cooking cookbook and this recipe caught my eye. This warm spicy dish was perfect on  cold winter’s evening and I will definitely add this recipe to my list of favorites! I used red snapper this time around since that is what I happen to have in my freezer.

Coconut Fish Curry

4 thick fish fillets, such as cod or halibut, cut in half crosswise

2 teaspoons ground turmeric

2 tablespoons vegetable oil or mustard oil

1 tablespoon mustard seeds (optional)

2 onions, halved and sliced lengthwise

about 2 cups coconut milk, heated

2 red chilies, seeded and sliced

salt and freshly ground pepper

sprigs of cilantro to serve

 

For the ginger chile marinade:

2 tablespoons chile oil

2 tablespoons ginger puree

2 teaspoons crushed fennel seeds

 

To make the marinade, mix the oil, ginger and crushed fennel seeds in a shallow dish. Rub the fish with the turmeric then place in the chile oil mixture. Set aside to marinate for 2 hours or overnight.

Heat the oil in a skillet and add the mustard seeds (if using). Cook until they begin to pop. Add the onions and cook until they are soft and golden. Add the fish and cook at a high heat for about 2 minutes. Season to taste.

Add the coconut milk, the remaining marinade and the red chiles. Bring to a boil then transfer to a warmed, glazed clay pot (I used a dutch oven). Simmer in a preheated oven at 450*F for 5-10 minutes until the fish is done. Serve with Jasmine rice with sprigs of cilantro. Enjoy!

Resource:

Petersen-Schepelern, P. (1999). From Tandoori to Tagine: Claypot Cooking. Vancouver, BC: Raincoast Books

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