Monica’s Tomato and Coconut Fish Curry
Jun 22, 2009
Who would of thought just a year ago a few words to update would result in this dish at your table?
I’m talking about Twitter. I met Monica Bhide author of Modern Spice on Twitter. She sent a tweet asking foodies to join her in a virtual dinner party. Since we both are so passionate about spices, I thought it would be a perfect way to enjoy time with Monica “virtually”.
This is Monica’s signature dish, and I can understand why. The fish curry is tomato based, which makes it light and refreshing. Turmeric adds a bright yellow hue but also gives a sharp and earthy flavor. The black mustard seeds add a delightful texture and pop when you bite into them. The fish curry is aromatic, with a subtle kick. I always associate curries with winter, and being heavy. Not in this case, the flavor combination that Monica creates is a burst of summer. Serve with your favorite white wine. We chose Sancerre.
Ingredients
| 2 |
tablespoons vegetable oil |
| 1 |
teaspoon black mustard seeds |
| 10 |
fresh curry leaves |
| 1 |
inch piece peeled fresh ginger, grated |
| 3 |
garlic cloves, crushed |
| 1 |
small green Serrano chile, chopped |
| 1 |
large tomato, chopped |
| 1 |
teaspoon turmeric |
| 1 |
teaspoon red chile powder |
| ½ |
teaspoon table salt to start |
| 1 |
pound catfish fillets or talapia, cut into bite-sized pieces |
| ½ |
of a 13.5-ounce can coconut milk (3⁄4 cup plus 2 tablespoons) |
| – |
I couldn't find any curry leaves, so I left them out. |
Serves
4
Cook Time
40 minutes
Directions
In a large skillet, heat the oil over medium heat. When the oil begins to shimmer, add the mustard seeds. As soon as they crackle, add the curry leaves, ginger, garlic, and green chile. Sauté for a few seconds to combine.
Add the tomato. Cook gently for 10 to 12 minutes, until the tomato is soft and the oil begins to leave the side of the mixture. You can add some water if the tomato begins to stick. I sometimes add a quarter-cup of water and cover the pan for 5 to 6 minutes. This helps cook the tomatoes faster. Then I uncover it and continue to cook until all the water evaporates.
Stir in the turmeric, chile powder, and salt. Cook for 1 minute.
Stir in the fish and cook for 5 minutes.
Add the coconut milk. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the fish is tender. Serve immediately.
Credit
Modern Spice
Filed Under
Main Course and Seafood
Spices Used
Chili, Turmeric and Mustard Seeds
Other Ingredients Used
Talapia
7 Comments
“I love the combination of coconut milk, ginger, curry leaves and chile. This looks wonderful. Wish we could have been at the pot luck in person.”
—Charmian Christie, 8 months ago
“this is a delicious meal. Rich with flavor, healthy and light for a good summer meal. Great with a cold white wine. ”
—Lori Taylor, 8 months ago
“Loved this recipe. Really surprised by how simple it was to make too. As you said, fantastic with white wine!”
—Jennifer Benz, 8 months ago
“I have to try this. Looks like the perfect combo for a seafood curry.. and light to boot.”
—Troy, 8 months ago
“do you think this would go well with tofu?”
—vicky, 8 months ago
“I think tofu, would work, as it's hearty enough to hold the sauce and the spices. If you try it, let me know how it turns out. ”
—Ursula, 8 months ago
“fabulous. i wonder if there should be a pinch of curry in there if the curry leaves are left out? not sure how much flavor curry leaves actually add.”
—we are never full, 8 months ago