Arati's Fish Curry

Here's another recipe in honor of November 13's Diwali celebration:

My mother-in-law, Arati, was back this summer, which means I got free cooking lessons. This is another one of her staples. It's very similar to the family's chicken curry recipes, but the change in protein calls for several adjustments, particularly coconut and mustard seed. Use a flaky white fish, like catfish or cod. 

 

Arati's Fish Curry

vegetable oil

2 onions, diced

1 cup shaved, unsweetened coconut

3 cloves garlic

1/2-inch of ginger root

1 pound white, flaky fish filets, cut into pieces

3 dried red chillies (not the spicy type)

1 diced tomato

1-2 tbs yoghurt

1 tsp mustard seed, ground, or 1/2 tsp powder

1/4 tbs cumin

2 small cardamoms

2 cloves

1 full star anise

1 big black cardamom

2 bay leaves

1 1/2 tsp coriander powder 
3/4 tsp red chili powder (or more, to taste)

1/4 tsp turmeric

1/2 tbs ghee (clarified butter) (optional)

fresh cilantro

1. In 2 tbs oil, brown the shaved coconut, then transfer to a blender or food processor.

2. In 2 more tbs oil, brown the onions, garlic, ginger and red chillies, then transfer to the blender.

3. In the now-empty pan, add extra oil if needed, then add the dry ingredients: mustard seed, cumin, cardamom, cloves, anise, bay leaves, coriander, turmeric and chili powder. Add 2 tbs of water and let the flavors blend for 1-2 minutes.

4. While the spices are simmering, add the tomato and yoghurt to the blender and puree. You may need to add a little water to get the desired consistency.

5. Add the puree to the pan and stir.

6. Add salt (to taste) and ghee to the pan.

7. Add water to the pan until the curry reaches your desired consistency. Use 1/2 cup for a thick sauce and 1.5 cups for a thin sauce. Bring to a boil.

8. Add the fish and simmer for 5-7 minutes, or until it’s cooked through.

9. Top with fresh cilantro, check the spices (especially the salt), and serve with rotis, naan or basmati rice.