The weather was so gloomy last evening, the beach walk was far too cold and windy.. and I was thinking.. dinner has got to be spicy fish curry. So, fish curry is a lot of work? Its easier than a vegetarian curry, truly! (thanks to Costco/Sams/Walmart, we wont need to clean, de-skin and cut it) I used boneless Tilapia, frozen, and fish curry was ready in less than 30 minutes!
What you need: Serves 4
5 slices of boneless Tilapia fish
1/2 can of coconut milk/fresh coconut milk 1cup
In a big shallow pan, roast the following ingredients in a little olive oil.
2tsp Whole Garam masala (That's a little cinnamom, cardomom, clove, somph)1/2tsp black pepper seeds
1/2tsp methi (fenugreek) seeds
1/4tsp turmeric powder
2tsp cilantro seed powder
3-4tsp red hot chili powder
1/2 inch sliced fresh ginger
3-4 petals of fresh garlic
1 small sliced onion
1 medium tomato
2tsp dry grated coconut
1 small bunch fresh cilantro
1 small lime sized fresh tamarind / tamarind paste
Let it roast on low heat till the aromas fill the air. Let cool. Add a little water. Grind it to a coarse paste.
In another thick bottom skillet, Add 3 tsp olive oil, and on medium heat, add the tempering ingredients.
For the tempering:
Use 1/2 tsp cumin, mustard seeds, a sprig of curry leaves and few whole dry red chillies. Dont forget to cover it. When the splattering reduces, add 1/2 onion sliced lengthwise and cook till it gets golden brown. Now the ground paste and cook on medium, add salt, about1-1.5tsp, and 1/2tsp brown sugar/plain sugar, cook covered for a few. Add in the coconut milk (again, thanks to cans, makes cooking a breeze! ), cook for another 5 minutes.
Add the tilapia/fish slices, and cook for a good 15 minutes on low flame (Don't stir the curry after the fish is added, or they'll break). The oil will start to separate, as the curry bubbles and steams. Turn the heat off.
Serve it with lemon slices. Nothing better than a bowl of steamy rice to go with it.