I’m pretty excited about this recipe. I know that I say that all the time but I only say it because it’s true. I stumbled upon this delicious as I was heading into the craziness of the end of the semester so I’m just getting around to posting it. You guys are sure to love it.
This recipe is a jazzed up version of this one from Steamy Kitchen. Since I’ve never made a fish curry before, I needed a template to guide me through the cooking process but I wanted to amp up the flavor profile a tad bit. Thanks to Spice Station, my spice rack (and by that, I mean the brown paper bag in which I keep all of my fancy spices) has blossomed beautifully and I thought there would be no better time to take advantage of it than with this dish.
This recipe had the great idea of grating the onion on a cheese grater, which I had never seen before. At first, I was a little skeptical. The process was a little awkward because I don’t have a standing grater and because onions have so much liquid that it was a bit messy. Once I actually started making the curry, however, I realized that the pulpy onions combined with the spices and garlic helped make a nice paste. Will definitely have to use this technique in the future.
- 1 pound boneless, skinless fish fillets (I used cod but any flaky white fish will do. I would steer more towards the firmer white fish though (such as tilapia) because you don’t want it to completely fall apart in the cooking process.
- juice of 1 lemon
- dashes of cayenne, tumeric, cumin, curry powder
- 1 tablespoon ghee or coconut oil
- 1/2 onion, grated on cheese grater
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely minced
- 1 can diced tomatoes (I used the fire roasted ones from Trader Joe’s for some great flavor and an extra spicy kick)
- 1 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/8 tumeric
- 1/4 ground coriander
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 cup full-fat coconut milk (if using a light version, simply use more coconut milk instead of the 1/4 cup of water)
- 1/4 cup water
- Fresh chopped cilantro for garnish (optional)
1. Place fish, lemon juice, and a dash of each cayenne, tumeric, cumin, and curry powder in a container and let marinate for 30 minutes.
2. Heat a medium saucepan over medium heat and add ghee or oil. When oil is hot, add the onion, ginger and garlic. Lower heat to medium-low and saute for about 5 minutes to allow the aroma to be released. Make sure nothing burns!
3. Stir in the diced tomatoes and let cook for another 3 minutes, stirring frequently.
4. Add the garam masala, chili powder, curry powder, cumin, tumeric, ground coriander, salt and pepper. Stir to the mixture and cook for 2 minutes.
5. Turn the heat to medium-high. Pour in the coconut milk and the water. This is a good moment to taste for flavor. Does it need a little something extra? More cayenne for kick? Maybe throw in some fresh chili peppers? Do what you feel.
6. When the mixture comes to a boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.
7. I recommend serving this over cilantro rice. I made some great cauliflower rice with garlic and cilantro (pictured below) to keep it paleo. Was AMAZING.