Recipe

Tilapia With Green Curry Recipe

	Beelzebufo / All my dishes 1 year, 9 months ago Don’t be daunted by the length of the ingredient list in this recipe from Kerala. It all comes together without much fuss into a hot, fresh curry sauce bathing bite-size chunks of fish fillets. Choose any fish you like; I suggest tilapia or any fir... More Prep:20m Cook:20m Servings:4	Beelzebufo
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Ingredients

About 1 1/2 pounds tilapia or other fish fillets

1/4 cup coconut oil or vegetable oil

2 teaspoons black mustard seeds

1/2 cup fresh or frozen curry leaves

2 cups water (1 cup if using tomato)

4 to 6 pieces fish tamarind, or substitute 1 cup chopped (preferably green) tomatoes

1 1/4 teaspoon salt

Masala Paste:

3 tablespoons chopped ginger

1 tablespoon chopped garlic

1/2 cup chopped shallots

6 green cayenne chiles, seeded and coarsely chopped

1/2 cup packed coriander leaves and stems

1/2 cup fresh or frozen grated coconut, or substitute dried shredded Coconut:coconut mixed with 1 tablespoon water

1 teaspoon ground coriander

1 teaspoon turmeric

Tempering:

About 4 tablespoons ghee or butter

4 to 6 fresh or frozen curry leaves

1/2 cup sliced shallots

2 tablespoons minced garlic* or *garlic mashed to a paste

3 green cayenne chiles, stemmed and cut in half

Directions

Rinse the fish fillets, cut into 2-inch pieces, and set aside.

To prepare the masala paste, place the ginger, garlic, shallots, chiles, and fresh coriander in a food processor, mini-chopper, or stone mortar and process or grind to a coarse paste. Add the coconut and process or grind to a paste (if the mixture seems dry, add a little water as necessary to make a paste). Transfer to a bowl and stir in the ground coriander and turmeric; set aside.

To prepare the tempering, heat the ghee or butter in a medium heavy skillet over medium-high heat. Toss in the curry leaves, wait a moment, then add the shallots and garlic. Lower the heat to medium and cook until starting to soften, for about 4 minutes, stirring occasionally. Add the chiles and cook until the shallots are very soft and touched with brown, about 5 minutes more. Set aside.

Heat the oil in a wok or karhai or a heavy pot over medium-high heat. Add the mustard seeds, and when they have popped, add the curry leaves and masala paste. Lower the heat to medium and cook, stirring occasionally, until the oil rises to the surface, about 5 minutes. Add the water and fish tamarind or tomatoes and bring to a boil. Add the salt and the fish and simmer, turning the fish once, for 3 to 5 minutes, until just barely cooked through.

Add the tempering mixture and simmer for a minute, then serve hot.

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