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In India, the word “curry” refers to a stew, not a spice that comes in a jar. This recipe is a warming, comforting fish stew enrobed in Indian spices and creamy coconut milk. It is a perfect dish to get cozy with on a cold night.
Mealtime: Dinner
Cuisine type: Indian
Author: Ed Bauman PhD
Cooking time: 20 minutes
Active preparation time: 15 minutes
Number of servings: 6
Dish type: Main
Level: Easy
Ingredients:
- 1⁄2 teaspoon ground turmeric
- 1 cup vegetable stock, preferably homemade
- 2 medium shallots, thinly sliced
- 1⁄2 teaspoon sea salt or to taste
- 1 teaspoon pure chili powder
- 1 to 2 small jalapeños, seeded and minced (for more heat, use serrano chilies)
- 1 tablespoon tamarind paste mixed with 1 tablespoon filtered water, or 2 dried apricots in 1 tablespoon filtered water, enough to make a paste
- 2 tablespoons coconut oil
- 1 cup coconut milk
- 4 cloves garlic, minced
- 1 1⁄2 pounds white fish fillets, skinned, cut into large chunks
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup chopped cilantro, for garnish
- 1⁄2 teaspoon ground cardamom
Directions:
Step 1:
Using a mortar and pestle or small food processor, make a paste of the garlic, jalapeño, chile powder, turmeric, cinnamon, coriander, cardamom, tamarind (or apricots), water, and salt.
Step 2:
Spread the paste over the fish and set it aside in the fridge for 1 hour to overnight.
Step 3:
Just before mealtime, heat the oil on medium heat in a pan large enough to hold the fish in a single layer. Sauté the sliced shallots until golden.
Step 4:
Add the coconut milk and vegetable stock and stir to combine. Add the marinated fish and reduce the heat to low.
Step 5:
Cover and simmer gently for 10 to 12 minutes, until the fish is cooked through. Do not let the liquid come to a full boil. Taste and adjust seasoning by adding salt and blending seasonings to taste: either mild, medium, or spicy.
Step 6:
Transfer the fish to a serving platter and garnish with fresh cilantro. Serve over Cardamom Scented Basmati Rice.
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