Tuesday, December 2, 2008
GINGER LEMON FISH CURRY
This is what I got from watching the AFC channel. If my memory doesn't fail me it was a series hosted by Marilee Parker and she was in India at the time.
I couldn't resist trying it after watching the way Marilee described how wonderful it tasted. I doubt that this is a typical Indian dish but it did taste good and it gave me something new to cook. Besides being very quick and simple to prepare it is very light, creamy and refreshing in flavour and I love the ginger-lemony flavour and the aroma the curry leaves let off.
I small red snapper or other white fish, cut in steaks or fillets, about 400 gm in all
3 shallots, sliced finely
1 inch ginger, sliced or shredded
1/2 tsp tumeric powder
a couple of crushed bird chillies, or more, optional
Half a handful of curry leaves
Juice of 1/2 a lemon
220 ml coconut cream
About 1/2 cup of water
1 tbsp vegetable oil
Heat up the oil in a pot and saute the sliced ingredients until they turn translucent. Add the tumeric powder and saute a few seconds more. Add the curry leaves and enjoy the beautiful aroma that they release. Add bird chillies if you want a really spicy gravy otherwise add it at the end of the cooking so the heat from the chillies will not be too intense.
Add in about 100 ml of the coconut cream and the water. Bring to a boil and then add the fish cutlets or fillets. Allow to simmer.
Add the juice of 1/2 a lemon and the rest of the coconut cream. Stir and let siommer untilteh fish is cooked through.
Serve with hot plain or buttered rice.