Fish Curry Print Email

For the spice mix:
1 tsp turmeric
1 tsp cumin seeds
1/2 tsp fennel seeds
2 TBS fenugreek seeds
1 tsp ground coriander
1 tsp black peppercorns
1 tsp dried chiles
1 TBS curry powder
1/2 tsp ground ginger (or use a 1? piece fresh and add to garlic when cooking)

For the curry:
2 TBS grapeseed oil
1 garlic clove, grated or minced
1 large onion, diced
1 stalk lemon grass, diced
1 TBS fish sauce
2 large carrots, peeled and diced
1 ¼ pound potatoes (preferably Yukon gold)
14 oz can coconut milk (be sure to shake it!)
3 cups vegetable or chicken stock
14 oz can diced tomatoes
1/2 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
1 pound boneless fish fillet, diced
1/2 cup fresh cilantro, minced

In a pestle or coffee grinder, grind the spices (and ground ginger if using) into a fine powder. Set aside.

In a heavy bottomed pot or Dutch oven, heat the grapeseed oil, garlic, (fresh ginger if using), onion, lemon grass and fish sauce. Sauté on medium heat until the onions are translucent.

Add in the potatoes and carrots, sprinkle about half the spice mix in and continue to sauté for another 5-10 minutes.

Add in coconut milk, stock and tomatoes. Taste your simmering liquid and adjust seasoning as needed. I added about 2/3 of my spice mix. Simmer for 10-15 minutes and reduce sauce by 1/3-1/2.

Add broccoli, cauliflower and fish. Continue to simmer for 10-15 more minutes or until vegetables and fish are done to your liking.

Finish with minced cilantro and serve plain in bowls or over rice.

Yield: 4 servings
Adapted from