Monday, September 21, 2015
FISH MOLEE--A SIMPLE CURRY
This is a direct recipe taken from a favorite cookbook, "Indian Food and Folklore" edited by Jo Lethaby. It is also known as a "white curry." This is so simple it needs no adjustments or ad libs. It is also a great introduction to anyone eating or cooking Indian food for the first time. The ingredients are easy to find, and if you start with a really nice piece or two of fish, you will be as pleased with this as I was. I think this goes great with rice.
1/2 lb fillet of firm, white fish, like cod (make sure it has no bones, as this is very saucy and it could be hard to spot bones)
1/2 tsp turmeric
2 Tbl ghee or vegetable oil
1 tsp salt
1 medium onion, chopped
3 garlic cloves, peeled and crushed
1 Tbl finely grated fresh ginger
1 Tbl curry powder
1 or 2 small red chiles, cut in half lengthwise and deseeded
1-1/2 c thick unsweetened coconut milk (Trader Joe's has a great thick coconut milk in a brown can)
Sprinkle the turmeric and salt over the top sides of the fish fillets and let them sit while you make the sauce.
In a heavy deep skillet, heat the ghee, add the onion, garlic and ginger and fry over low heat for 3 minutes until softened.
Stir in the curry powder and chiles, cook, stirring constantly for a couple more minutes.
Pour in the coconut milk, and stirring constantly, bring to a boil. Reduce heat and simmer the sauce for about 5 minutes, or until it has thickened slightly--keep stirring.
Add the fish and cook gently for another 8 minutes or so, or until the fish flakes easily and is cooked through.
Serve over steamed rice or even mashed potatoes/sweet potatoes. In fact, this would be a good way to cook parboiled potatoes, cauliflower and other vegetables, which would be vegetarian or vegan depending on the ghee/oil used.