Fish Curry
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Author: rovingI Status: published license cc-by tags: fresh, recipe, food, indian, coconut, fish, spicy, curry, wild, bass, sea,
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Share on TwitterI normally make this dish with fish available in India (White Pomfret / Surmai). However, these are not available in the UK so after trying salmon and trout, I've settled on fresh wild Sea Bass as the best substitute. However even this fish crumbles a bit on cooking...suggestions for other substitutes are welcome!
Ingredients
Fresh wild Sea Bass / fish of your choice=====500gm (1 lb)
Fresh grated coconut====================1/4 th
Fresh Corriander leaves (cilantro)===========15gm
Tomato================================1 (large)
Green chilies============================3 (optional)
Garlic==================================3 cloves
Cumin seeds (Jeera)======================1 tsp
Turmeric powder (haldi)====================1/4 tsp
Garam masala (Curry powder)============1 tsp
Vegetable oil================3 tbsp
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All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)
Method
1. Clean and cut the fish into slices / chunks. Remove the scales and the skin as well (if you don't like that extra fishy taste)
2. Put all the ingredients (except the fish & oil) into a blender. Add (as little as possible) water and blend into a fine paste.
3. Heat the oil in a thick bottomed vessel. When hot add the blended paste to it and reduce the heat to medium.
4. Fry and stir occassionaly in order to ensure that the paste does not burn / stick to the bottom of the vessel.
5. Fry for 10 min / until the paste dries and a faint film of oil appears on the surface (this will not happen if the water added was too much but don't worry too much about it)
6. Add 3 cups of water to the vessel and mix (you can use 2 cups if you want a thicker gravy but it should be enough to cover the fish when added). Increase the heat & bring the water to a boil.
7. Add the fish in. Once the curry starts boiling again, reduce the heat to medium. (you can add a few pieces of kokum if available - but I think this can only be found in India....anyway it's optional)
8. Add salt to taste and boil for 20 min / until fish is done
9. Serve with plain boiled rice
