MADRAS FISHERMAN'S CURRY

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Madras Fisherman's Curry image

Categories     Fish     Onion     Sauté     Curry     Spring     Tamarind     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 11

2 teaspoons coarse salt
1 teaspoon turmeric
four 6-ounce orange roughy fillets
1 1/2 teaspoons brown or black mustard seeds
2 medium onions
2 small fresh serrano chiles
1 cup packed fresh cilantro sprigs
1/2 cup grated fresh coconut
1 teaspoon tamarind concentrate
1 cup warm water
2 tablespoons vegetable oil

Steps:

  • In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets. Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.
  • With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. Coarsely chop onions and, wearing protective gloves, chop serranos. In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally. In a bowl dissolve tamarind concentrate in water, stirring.
  • In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds. Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes. Add fillets and cook 1 minute on each side. Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes.

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