FISH CURRY Like most of my recipes, this one starts and ends with the sauce. That rich, fragrant, warming Fish Curry sauce with hints of sweetness, delicate aroma of mint and coriander leaves and a decent kick of chili heat. It’s just barely thick enough to be like a creamy curry gravy but still saucy enough to make its way in and around every grain of rice.
- 1 lb fresh fish
- 1/2 onion, sliced
- 1/2 cup tomatoes, chopped
- 1/2 chili or jalapeño pepper, chopped
- 1 tbsp mint leaves, chopped
- 1 tbsp coriander leaves, chopped
- 2-3 garlic cloves, minced
- few pepper corns and cloves
- 1 tbsp Thai Peanut Saute Sauce
- 1/2 cup water
- Spice Mix: 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 2 tsp garam masala
- salt to taste
- oil for frying
- lime wedges for garnish (optional)
- Season the fish with salt and chili powder.
- Heat the pan with frying oil and deep fry the fish.
- To prepare the curry paste, heat the oil in the pan, add sliced onions and saute until golden brown.
- Add tomatoes, garlic and the rest of the spices.
- Mix and saute for a few minutes. Then remove from the heat and blend.
- Run the mixture through the mesh to get the smooth paste and discard the rest.
- Return the mixture into the pan, add peanut sauce, pepper corns, cloves, chili pepper and water. Mix well and bring to a boil. Then reduce the heat and simmer for 10 minutes.
- Add fish pieces, chopped mint and coriander into the curry.
- Season if required. Garnish with mint leaves and lime wedges and serve hot with steamed rice.