A while back I posted a recipe for Indian Meatloaf and Masala Mashed Potatoes. Recently when I was in Berlin I wanted to make Indian food for my friends Keith and Harald only instead of meatloaf (they are vegetarians) I made a coconut curry with Shrimp which was easy and very tasty. This past Friday I had a dinner party for my friend Audrey who was visiting from LA and decided to remake this dinner and expand upon. I was very dismayed to find that my local Indian Grocery store did not have the boxed masala mix that I used in Berlin. The box contains a spice mix so all you have to do is fry up some red onions add the spice mix some turmeric and some coconut milk add shrimp/fish and cook. Turns out you don’t really need the spice mix, I found a similar fish recipe that was a little bit more involved but still pretty easy.I used 3 pounds of Mahi Mahi – any meaty white fish will work or shrimp is always a nice option. The recipe here is a for a smaller amount – I was making dinner for 8 so feel free to increase the volume as you see fit. The original recipe has been adapted as it called for water and coconut milk and a lot of hot pepper – I think the coconut milk makes for a richer fuller dish and if you want it hotter when the fish is cooked it is easy to add more cayenne.
Indian Coconut Fish Curry
In a large bowl add 1 teaspoon of salt, 1 Tablespoon of Tamarind Concentrate, 1/2 teaspoon of tumeric, 1 finely chopped garlic cloves, and 2 Teaspoons of grated fresh ginger. Add to this mixture 1 pound of meaty white fish or shrimp and mix well so the fish is well coated. Set aside while you make the curry.In a large skillet over medium heat add 2 Tablespoons of grapeseed oil (or other non-falvored oil, organic canola, peanut, etc.) when the oil is hot add 1 medium finely chopped red onion and 2 hot green peppers, stemmed with several slits in each pepper. When the onions have wilted but before they brown (about 5 minutes) add 1 large finely chopped tomato, 1 teaspoon red chili powder and 1 teaspoon of ground cumin cook another 3-5 minutes. Add 2 cups of coconut milk and bring to a simmer. Taste – if at any point you feel the sauce is hot enough simply remove the peppers. Add the prepared fish and cook until just tender (the fish should easily flake – don’t over cook!). Taste the sauce and adjust seasoning with salt, pepper, more cumin, hot pepper or coconut milk if you want to tone it down.Goes great with the Masala Potatoes (which I am making with the red new potatoes which are at the Farmers market now – but any potato works) of course if you would prefer rice provides a simply more straightforward accompaniment.
Serve with chutney and yogurt.