Sunday, April 8, 2012
Goan Style Fish Curry
I can't take credit for the creation of this dish, that honor goes to my sister. She has been visiting and we had no idea when we took her up on her offer to make dinner that this yumminess would be the result! Her significant other is from India, so she has been learning to make a lot of the Indian food that he loves. I've been telling her that whenever she makes something new and delicious she has to share the recipe!
My favorite thing about this was the sauce, and how you could pour lots of it over the rice and make it almost soupy; a spoon definitely worked better for consuming my plate. It has a mild curry flavor and a nice combo of sweet from the coconut milk and a touch of spicy...and although we kept it pretty low on the heat scale this time around so my 2 year-old could eat it, the spice level is easily adjusted by the amount of chili powder and chiles you use. We used tilapia which did kind of fall apart by the end, no big deal but I think halibut would be great too and would keep its firmness better.
Goan-Style Fish Curry
2 Tbsp. vegetable oil
1 small onion, finely chopped
1 small tomato, quartered
6 fat garlic cloves
fresh ginger root (I used about a 2 inch piece, peeled)
2 tsp. ground cumin
3 tsp. ground coriander
2-4 tsp. chili powder (depending on how spicy you like it)
3/4 tsp. turmeric salt, to taste 1 cup coconut milk (we used lite)
1 tsp. tamarind paste, or to taste (you can sub a few squirts of lime juice for this)
2-4 serrano chiles, whole but pierced
2 lbs of a firm white fish, such as tilapia or halibut
1. Saute the onion in the oil until browned. Meanwhile, mix together the tomato, ginger, and garlic in a food processor until smooth (add a little water if needed). Add the paste to the onions. Cook on medium heat for about 7-8 minutes until the paste releases oil.
2. Add the cumin, coriander, chili powder, turmeric, and salt along with a splash of water. Cook for about 2 minutes.
3. Add the coconut milk and 2 1/4 cups of water. Bring to a boil then simmer for a few minutes.
4. Add the tamarind paste, serranos, and fish. Bring back to a boil and simmer gently until the fish is cooked (about 3-6 minutes depending on the fish and the thickness of the cut). Add a splash more of coconut milk and shake pan to mix. Adjust the salt and spices if needed.
Serve over rice (basmati was perfect), and top with some chopped cilantro.