There’s nothing fishy about it
I grew up in a vegetarian household and was strictly vegetarian until recently. Then one day just like that I decided to order a seafood pasta and haven’t looked back since. With that said I still can’t stomach fish that smells like fish, for instance, salmon, sardines, anchovies, etc. Nor can I eat oysters because they look like snot. After all food is an all inclusive experience. We eat with our eyes and taste with our nose first.
Over time I have built my knowledge about various kinds of seafood and the flavours, spices, etc that are complimentary to each other. This fish curry recipe includes a mix of dried spices and fresh herbs. It’s similar to the Kerala fish curry called ‘meen moillee’.
So when my mother in law and father in law were over I decided to indulge them in an all encompassing flavour explosion. I served the fish curry on a bed of basmati rice and with a side of crispy potatoes. I was so pleased to see everyone wipe their plates clean and even go back for thirds.
Ingredients: 18 Cooking time: 45 minutes
- Two large white fish fillets, without skin and cut into bite size pieces (I used barramundi)
- 800ml of coconut light cream
- One onion, finely chopped
- Two tomatoes, finely chopped
- Three to four pods of garlic, finely chopped
- One thumbsized piece of ginger, grated
- 10 to 12 curry leaves
- Two to three green chillies, chopped
- Two kaffir lime leaves
- Half a bunch of fresh mint, finely chopped
- 1.5 teaspoon of cumin seeds
- Two teaspoons of dried mint
- Two teaspoons of coriander powder
- One teaspoon of red chilli powder
- Half a teaspoon of turmeric powder
- Half a teaspoon of asafoetida (hing), optional
- Four tablespoons of mustard oil
- Salt to season
- Fresh coriander to garnish (optional)
Heat mustard oil in a heavy bottom sauce pan. Add asafoetida, cumin seeds and curry leaves. Once aromatic add garlic, ginger and onion and cook until onion is caramelised.
Add tomatoes, turmeric, chilli and coriander powder, cook until tomatoes are soft. Then add dried mint and fresh mint (leave some fresh mint for garnish), coconut cream, kaffir lime leaves and two cups of water. Season with salt as required.
Simmer the curry on low heat for 30 minutes. Now add the fish and cook on low heat for another seven to ten minutes or until the fish is cooked.
Garnish with fresh mint and coriander leaves and serve hot with steamed rice or roti bread. Either way this curry is one hell of a winner!