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Recipe Detail Page
South Indian Fish Curry
Winter 2017
Coconut, curry leaves and mustard seeds are signature flavours of southern Indian curries. This is a mild but flavourful curry that will not overwhelm the wine. If you want it hotter, add a large pinch of cayenne. I tested the recipe with three different kinds of fish—cod, halibut and salmon. The texture of the halibut was firm and it absorbed the spicing well. The salmon also was excellent, but the cod was too flaky. You could also use shrimp. The masala spice mix could be used in other curries if you want a milder flavour.
Serves 4
MASALA SPICE MIX
¼ cup (60 mL) coriander seeds
2 tbsp (30 mL) cumin seeds
2 tsp (10 mL) black peppercorns
2 tsp (10 mL) mustard seeds
6 dried curry leaves (optional)
4 whole star anise
2 tsp (10 mL) turmeric
⅓ cup (80 mL) water
2 tbsp (30 mL) oil
3½ cups (875 mL) diced onion, about 2 onions
Salt
1 tbsp (15 mL) grated garlic, about 4 to 5 cloves
1 tbsp (15 mL) grated ginger, 1 piece about 2 inches (5 cm)
1 cup (250 mL) drained canned tomatoes, crushed
1 cup (250 mL) coconut milk
1 lb (500 g) salmon or halibut, cut in 2 inch (5 cm) pieces
GARNISH
Cilantro sprigs
½ tsp (2 mL) grated lime zest
1. Grind coriander, cumin, peppercorns, mustard seeds, curry leaves and star anise in a spice grinder or a heavy-duty blender until powdery. Transfer to a bowl and stir in turmeric. Combine ¼ cup (60 mL) spice mix with ⅓ cup (80 mL) water. Reserve remainder for another use.
2. Heat oil in a skillet over medium heat and add onions and a large pinch of salt. Cook until onions soften and start to turn a golden colour, about 8 to 10 minutes. Add garlic and ginger and cook for a minute. Add spice mixture with water and reduce heat to low. Cook until water has evaporated and spices are aromatic, about 5 minutes. Add tomatoes and coconut milk and bring to a boil. Reduce heat to medium-low and cook until sauce is thickened and flavourful, about 8 to 10 minutes.
3. Season fish with salt. Add to pan, gently coating with sauce. Cover skillet and cook 4 to 5 minutes or until fish is just cooked through. Garnish with cilantro sprigs and lime zest, and serve with rice.
Serves 4
