Fish Curry, The Kooky Way
My flatmate friend managed to get us some fish fresh off the trawlers yesterday. The woman who sold the fish to her told her that it is a local variety called Doma. Neither of us have ever heard of it before. To me, it looked like baby trout. A bit of research on the internet tells me that this fish is also known as White Croaker.
I made a simple fish curry which we had with rice.
absolutely delicious, easy on the stomach and very moreish
Some curries are very much in your face, loud and call for attention while others are more sedate, gentle and easy going. Both have their rightful place on the dining table, depending on one’s mood. This recipe belongs to the latter category.
The spice mix used here is homemade. I really can’t think of any ready (pre-packed) substitute for it. You can make a small batch and store it in an air tight jar, it will be good for a few months.
The recipe will work with any type of fish, prawns or squid.
Ingredients for the Spice Mix
1 Tablespoon coriander seeds
1 Tablespoon cumin seeds
1 Tablespoon fennel seeds
1 Teaspoon cardamom seeds
3-4 Cinnamon sticks
1 Teaspoon fenugreek seeds
15-20 Fresh curry leaves
1 Tablespoon turmeric powder
1 Tablespoon chilli powder
Method for the Spice Mix
- On a low flame, dry roast the whole spices individually till they emit a nice aroma.
- Wash and dry roast the curry leaves till they become crisp.
- Once the spices and curry leaves are completely cool, grind them – along with the turmeric and chilli powders – into fine dust.
- Store in an airtight jar.
Ingredients for the Fish Curry
500 Grams fish of your choice
2 Large onions
2-3 Fresh green chilli
4 Ripe Tomato
1 Small raw mango
1/2 Cup fresh curry leaves
1 Tablespoon mustard seeds
1 + 1 Teaspoon turmeric powder
1 Tablespoon spice mix
1 Cup coconut milk
1 Tablespoon Oil
A few sprigs of fresh coriander
- Wash the pieces of fish and apply 1 teaspoon of turmeric powder and a pinch of salt. Set aside.
- Wash and finely slice the onion.
- Wash and slice the green chilli.
- Wash and chop the tomato.
- Wash, peel and finely cube the green mango (discard the stone).
- Wash and chop the coriander.
- Heat the oil in a pan.
- When hot, add the mustard seeds.
- When the seeds start spluttering, lower the heat and add the curry leaves.
- Stir for about a minute.
- Add the sliced chilli and stir for about 30 seconds.
- Add the sliced onion, salt and turmeric powder. Mix well, cover and cook for 10 minutes.
- Next, add the chopped tomato and diced mango. Cover and cook for about 10 minutes.
- Now, add the coconut milk, 1 cup of water and the spice mix. Bring to a rolling boil.
- Once the sauce is bubbling, lower the heat and gently slide in the pieces of fish.
- Cover and cook for 20 minutes. Do not open in between.
- Once cooked, let it sit for 5 minutes.
- Garnish with chopped coriander and some more sliced green chilli (optional).
- Enjoy hot with rice.