David's Recipe for Fish in Coconut Curry Sauce
Yet another curry whose Adam and Eve seem to have lived in an old Indian government cookbook. Much easier than it looks.
Main Course, Indian
- 12 codfish filets or similar fish filets
- 2 quarts water for soaking the fish
- 1/4 cup lemon juice or light vinegar
- 2 large onions, cut in half lengthwise and then sliced into semicircles
- 1/4 cup olive oil
- 20 pods cardamom, peeled and ground
- 1 stick cinnamon, ground
- 3 cloves, ground
- 1 inch fresh ginger, minced
- 1 scant soup spoon ground coriander seeds
- 1 coffee spoon cayenne pepper
- 1 scant coffee spoon ground turmeric
- 1 400-ml. can coconut milk
- 2 quarts boiling water
- 100 grams dried shredded coconut
- Pinch of salt
- Add the lemon juice or vinegar to the soaking water. Soak the fish for 1/2 hour to remove the 'fishy' smell.
- Cut the fish filets in half so that they will be easier to work with.
- Saute the fish for three minutes on a side, or until they are almost opaque and are just starting to change color. Set aside.
- Saute the onions until they also just begin to change color.
- Mix in the cardamom, cinnamon, cloves, ginger, coriander, cayenne, and turmeric. Continue to saute for another minute.
- Mix in the shredded coconut.
- Mix in the boiling water, coconut milk, and salt.
- Add back the fish, mix well, and simmer for another 15 minutes.
- Serve with rice and chutneys, like any other curry.