Tilapia With Green CurryFrom beelzebufo 8 years ago
- About 1 1/2 pounds tilapia or other fish fillets shopping list
- 1/4 cup coconut oil or vegetable oil shopping list
- 2 teaspoons black mustard seeds shopping list
- 1/2 cup fresh or frozen curry leaves shopping list
- 2 cups water (1 cup if using tomato) shopping list
- 4 to 6 pieces fish tamarind, or substitute 1 cup chopped (preferably green) tomatoes shopping list
- 1 1/4 teaspoon salt shopping list
- masala Paste: shopping list
- 3 tablespoons chopped ginger shopping list
- 1 tablespoon chopped garlic shopping list
- 1/2 cup chopped shallots shopping list
- 6 green cayenne chiles, seeded and coarsely chopped shopping list
- 1/2 cup packed coriander leaves and stems shopping list
- 1/2 cup fresh or frozen grated coconut, or substitute dried shredded coconut:coconut mixed with 1 tablespoon water shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon turmeric shopping list
- Tempering: shopping list
- About 4 tablespoons ghee or butter shopping list
- 4 to 6 fresh or frozen curry leaves shopping list
- 1/2 cup sliced shallots shopping list
- 2 tablespoons minced garlic* or *garlic mashed to a paste shopping list
- 3 green cayenne chiles, stemmed and cut in half shopping list
How to make it
- 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.