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Green Coconut Fish Curry

Recipe courtesy Anjum Anand

Photo: Green Coconut Fish Curry

TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: --
Cook: 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
  • *Can be found at specialty Asian markets
  • To serve
  • 2 to 3 teaspoons fresh lemon juice
  • 2 ounces fresh cilantro leaves and stalks, chopped
  • Serving suggestion: serve with basmati rice.
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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.

Notes

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.

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  • on March 08, 2013

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    Wow so Easy and Great recipe! Yummy Everyone Loved It! Couldn't find all the ingredients so I improvised on curry leaves with Watercress and used a 1 ½ lbs. a Cod white fish instead of salmon. To try to keep this recipe low fat, I chilled the can of coconut milk to lift off most of the fat and use the rest of the milk. Served oven roasted broccoli and the rice recipe was a big hit with my family. Will definitely make this again!

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  • on September 01, 2011

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    this was my first time making a curry. I love curry restaurants but has never had the courage to try. this was also my husband's first time eating curry. it was absolutely delicious! :- we both loved it and I will definitely make it again. the directions were simple easy to follow and the results were an aromatic bliss and many layers of bright clean flavor. I served with the lemon rice which was also delicious however the lentils seem to burn, getting hard. I would leave them out next time I make this recipe, which will be soon!

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