Saturday, March 03, 2012

Kerala fish curry


Adapted from Madhur Jaffrey's Curry Easy. Jaffrey suggests sea bass; I used cheap white fish - pouting, and a bit of hake. I didn't want to use only 120ml of coconut milk - what was I to do with the rest of the tin? So my dish includes creamed coconut, which gives the sauce a slightly powdery, but not unpleasant, texture.

For 2.

300-350g white fish, cut into fork-sized pieces
Salt
2tbsp olive or sunflower oil
2 banana shallots, sliced
2tsp grated ginger (double the quantity that Jaffrey gives)
1 clove garlic, chopped
200ml water
50g creamed coconut
1/2tsp ground turmeric
Cayenne pepper to taste
Ground black pepper to taste
1tbsp paprika
1tbsp lemon juice


Sprinkle 1/2 tsp salt over the fish, and toss. (I suppose that the salt is meant to draw out some of the liquid.)

Put the oil into a saucepan or casserole dish and set over a medium heat. Throw in the shallots, and fry, stirring very regularly, until bits of them turn brown. Add the ginger and garlic, and cook for a further minute. Add all the other ingredients, bring to a simmer, and continue to simmer with the pan covered for 15 minutes.

Add the fish, and stir it thoroughly into the stew. No need to turn up the heat again; simply cover the pan. The fish may well be cooked through after five minutes.

This curry is delicious: creamy, but with the creaminess cut by the peppers, ginger, and lemon juice.

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