fish curry in a hurry

The other night we were watching "Feast India" on SBS and saw this recipe. Made it tonight, but it requires some adjustments, as in he forgets to put "fish stock" in the ingredients list. Coriander is cilantro to Yanks like me...

It's very good without the tomatoes, also, but lacks a nice color. Tumeric maybe?

Ingredients
2 long green chillis thinly sliced on angle
¼ tsp salt
¼ tsp cumin seeds
½ tsp black mustard seeds
2 garlic cloves finely chopped
1 dessertspoons minced ginger
1 brown onions finely chopped
4 plum tomatoes skinned & diced
1 tins of coconut milk
12 curry leaves
Vegetable oil
4x200g portions of white fish
1 handful of chopped coriander


Preparation
Heat the oil in a large saucepan. Add the mustard seed & cumin seed and stir until it starts to pop (ours popped out of the pan so maybe it was a wee bit too hot), then add the onion, garlic & ginger and sweat for about 5 minutes.

Add the chilli & curry leaves and cook for a further 5 minutes then add the coconut milk, fish stock (see what I mean - not in the ingredients list. I improvised by making a reduction in the fish cooking pan - see below - with water in the coconut milk can and a tiny bit of fish sauce) & salt and bring to the boil then simmer for about 15 minutes. Remove from the heat and cool.

Refrigerate until ready to use. (or eat right away, also good)

Fry your fish skin side down in a fry pan until golden brown, then turn over and cook for about 2 minutes then add to the curry sauce, cook for a further 3-4 minutes, add the coriander to the sauce and serve.

the fish with the unfortunate name

Last night we made our first jewfish. I felt a bit uncomfortable ordering it - can't find on the net where the name came from and if I should be concerned about it not being very pc. It's a kind of grouper and it's delicious, proving that a fish by any other name can still taste good.

It's a thick and meaty fish and didn't need much done to it to bring out some lovely flavor.

We put the large fillet on foil on a baking tray, sliced garlic and ginger onto it, salt and pepper, drizzled EVOO on top, put a cover of foil on it, sealing the edges. We cooked it for 20 minutes at 180C, but it's good to check on it so that it doesn't get over done.

Made a sauce of EVOO, cashews, garlic, ginger, honey, rice wine vinegar, white wine vinegar, salt, pepper, basil, the juice of one small local lime, and water, all blended thoroughly with a bar mixer to the consistency of mayonnaise.

Delicious.