Recipe courtesy of Anjum Anand
Print
Green Coconut Fish Curry
Total:
50 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 teaspoon brown mustard seeds
  • 6 green cardamom pods, lightly crushed
  • 4 cloves
  • 1 large piece cinnamon stick
  • 1 small onion, finely chopped
  • 1 (2-inch) piece fresh ginger, peeled and quartered
  • 2 large cloves garlic
  • 1 teaspoon ground coriander
  • 10 1/2 ounces coconut milk
  • 2 to 4 green chiles, left whole
  • Kosher salt
  • 3 1/2 ounces water
  • 10 curry leaves*
  • 1/2 to 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon garam masala
  • 1 pound 2 ounces salmon or firm white fish fillets, cut into large pieces
To serve
  • 2 to 3 teaspoons fresh lemon juice
  • 2 ounces fresh cilantro leaves and stalks, chopped
  • Serving suggestion: serve with basmati rice.

Directions

Heat the oil in a nonstick pan, add the mustard seeds, cardamom pods, cloves, and cinnamon stick and stir-fry for 20 seconds (be careful, the mustard seeds might pop). Add half of the chopped onion and stir-fry for 4 to 5 minutes, or until the onions are soft. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander, and 2 ounces (1/4 cup) of coconut milk into a blender or food processor, and blend to a smooth puree. 

Add the coconut milk mixture to the pan along with the whole green chiles, and salt, to taste. Cover the pan with a lid, and cook over a low heat for 12 to 15 minutes, giving the pot an occasional stir. 

Add the remaining coconut milk, the water, the curry leaves, black pepper, garam masala, and the fish, and leave to cook undisturbed for about 3 to 5 minutes, or until the fish is opaque and cooked through. 

To serve this dish, stir in the lemon juice and fresh cilantro. Taste and adjust the seasonings, if necessary, and then pour into bowls and serve with rice.

Cook's Note

*Can be found at specialty Asian markets The whole spices and green chiles add background flavor but are not overly hot (the seeds and membranes of chiles contain the heat and they are not exposed to the curry), so this is mild enough for the children to eat and enjoy.

Categories:
More from:

Indian Food

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Cauliflower Green Pea Coconut Curry

Recipe courtesy of Meena Deshpande

Coconut Blurry Curry Cocktail

Recipe courtesy of Alie Ward and Georgia Hardstark

Halibut with Coconut Curry

Recipe courtesy of Akhtar Nawab

Coconut Shrimp Curry

Recipe courtesy of Bobby Deen

Green Curry Duck

Recipe courtesy of Manee Soohoo

Green Curry Shrimp Dumplings

Recipe courtesy of Jeanine Donofrio

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here