A TANTALIZING DISH THAT WILL AWAKEN YOUR TASTE BUDS. TENDER PIECES OF BONELESS FISH, GENTLY SIMMERED IN A FRAGRANT BLEND OF SPICES. THE FISH ABSORBS THE FLAVORS OF THE CURRY, BECOMING INFUSED WITH A COMPLEXITY THAT IS BOTH SUBTLE AND BOLD. THIS EXQUISITE RECIPE COMBINES THE DELICATE FLAVORS OF BONELESS FISH WITH A RICH AND AROMATIC CURRY SAUCE, CREATING A SYMPHONY OF TASTE AND TEXTURE THAT IS SURE TO IMPRESS EVEN THE MOST DISCERNING PALATE.

Serves: 4 - 6

Cook Time: 30 minutes 

INGREDIENTS:

• 3 pounds of fish fillets  (skinless and boneless; white, meaty fish such as cod or halibut tastes delicious)

• 3 teaspoons of salt (adjust per your taste)

• 1 ½  teaspoons of ground turmeric

• 6 tablespoons of oil  (Vegetable or Extra Virgin Olive oil, your choice!....Wanting to go even more traditional?..substitute 1 tablespoon of preferred oil with mustard oil and mix with the remaining 5 tablespoons!)

• 1 large finely grated onion

• 4 crushed garlic cloves

• 2 - 3 sliced green Thai chilis  (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)

• 1 teaspoon of chili powder

• 1 large chopped tomato

• 2 ½ cups of warm water

• 1 teaspoon of ground cumin

• 2 tablespoons of cilantro freshly chopped  (to garnish)

INSTRUCTIONS:

⋄ Step 1:

Cut the fish fillets into 12 equal portions. Mix 1 teaspoon of salt with ½ teaspoon of ground turmeric, rub on all sides of the fish and set aside for 30 minutes.

⋄ Step 2:

In a shallow saucepan, heat 3 tablespoons of oil over a medium-high heat. If you are using mustard oil, change heat to high and cook until it is smoking hot  (getting the mustard oil to its smoking point removes the strong flavors of the oil) then quickly bring heat down to a medium-high heat.

⋄ Step 3:

Add the fish to the pan and fry to seal in the spices onto each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside.

⋄ Step 4:

In a separate pan, heat the remaining oil (If you are using mustard oil, change heat to high and cook until it is smoking hot then quickly bring heat down to a medium-high heat) over a medium-high heat. Add the 1 large finely grated onion, 4 crushed garlic cloves and 2-3 green chilis to the pan and cook, stirring for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining 2 teaspoons of salt with 1 teaspoon of ground turmeric, followed by the 1 teaspoon of chili powder, and 1 large chopped tomato. Pour in  2 ½ cups of warm water and cook for 5 minutes.

⋄ Step 5:

Keeping the pan on a medium-high heat, let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan.

⋄ Step 6:

Gently return the fish fillets to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add 1 teaspoon of ground cumin, 2 tablespoons of cilantro and cook, covered, until the fillets are cooked through – this should take no longer than 5 minutes.

Serve on a bed of rice. 

From our kitchen to yours, Bismillah.