Indian Coconut Fish Curry
This dish can be made with a variety of fish; kingfish is traditional, but salmon is also wonderful and adds richness and complexity. This recipes can also be made vegetarian with veggies in place of fish if you wish.
1/3 cup unsweetened shredded coconut
1/4 cup minced onion
2 large garlic cloves, minced
2 medium serrano chiles, minced
1.5 T minced fresh ginger
1/3 cup + 3/4 cup unsweetened coconut milk
3 T vegetable oil
1/2 t yellow mustard seed
8 curry leaves, preferably fresh
2 t ground fennel
1 T ground coriander
1/4 t ground cardamom
1/4 t turmeric
1/4 t cayenne pepper
1/4 t ground fenugreek
1 T tamarind concentrate dissolved in 1 T water
2/3 cup water
1/2 cup chopped canned tomatoes, drained
Pinch of sugar
15 cherry tomatoes, halved
2 1/4 lbs skinless salmon fillet, cut into 1 1/4-inch chunks
Salt
Cilantro or parsley leaves for garnish
DIRECTIONS
In a mini food processor, combine the shredded coconut, onion, garlic, serrano and ginger with the 1/3 cup coconut milk and process to taste.
In a large, deep skillet, heat the vegetable oil. Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute. Add the coconut paste and cook over moderate heat, stirring, until fragrant, about 4 minutes. Add the ground fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook, stirring, until fragrant, about 2 minutes. Add the remaining 3/4 cup of coconut milk and the tamarind paste, water, tomatoes and sugar. Bring to a simmer, scraping up any bits from the skillet. Simmer over low heat for 10 minutes.
Add the cherry tomatoes to the sauce and simmer over moderate heat until just starting to soften, about 1 minute. Season the salmon with salt, add it to the skillet and simmer over moderate heat, stirring gently a few times, until just cooked through, about 3-5 minutes. Sprinkle the curry with cilantro or parsley leaves and serve.
Serve with steamed basmati rice.