Selasa, 12 April 2011

Indian Fish Curry

I love Indian Curries, but sometimes they seem a little bit time consuming to prepare, also it is not always easy to find the right spices. This is, why I think it is best to always have a recipe on hand that you can whip up last minute.
Nigella's recipe is really easy, fast and super tasty. It has a very hot and sour flavor (depending on your chili's) and makes a perfect fast meal together with the lemon rice. 
You can prepare the sauce a couple of hours ahead of time and when you are ready to serve it just heat the fish gently in the prepared curry. I used Mahi Mahi for this curry but I am sure you can use any firm fish.

(Nigella Lawson)
serves 4 - 6

  • 2¾ pounds firm white fish, such as sole, cod, haddock, or halibut
  • salt
  • 2 teaspoons turmeric
  • 1 tablespoon vegetable oil
  • 2 medium onions, halved and cut into thin half-moons
  • 2 long red chillies
  • 1½-inch piece fresh ginger
  • pinch ground cumin
  • 13¾ ounces (about 1 2/3 cups) canned unsweetened coconut milk
  • 1–2 tablespoons concentrated tamarind
  • 1 tablespoon liquid fish stock


Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and 1 teaspoon turmeric. Heat the oil in a large, shallow pan and peel and tip in your fine half-moons of onion; sprinkle them with a little salt to stop them browning and then cook, stirring, until they’ve softened; this should take scarcely 5 minutes.
Cut the whole, unseeded chillies into thin slices across (although if you really don’t want this at all hot, you can seed and then just chop them) and then toss them into the pan of softened onions. Peel the ginger and slice it, then cut the slices into straw-like strips and add them, too, along with the remaining teaspoon of turmeric and the cumin. Fry them with the onions for a few minutes.
Pour the can of coconut milk into a large glass measuring cup and add a tablespoon of tamarind paste and the fish stock, using boiling water from the kettle to bring the liquid up to the 4-cup mark. Pour it into the pan, stirring it in to make the delicate curry sauce. Taste and add more tamarind paste if you want to. And actually you can do all this hours in advance if it helps.
When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minutes until it’s cooked through, but still tender.

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