This dish is popular throughout India. It may have it’s origins in Portuguese cuisine. This is just one more way to serve fish that does not taste “fishy.”
- 4 lbs white-fleshed fish (like monkfish, halibut or cod), filleted and cut into 1 inch cubes
- 1 teaspoon turmeric
- 1 lime, juiced
For the sauce –
- peanut oil, for frying
- 2 green chilies, seeded
- 1-inch piece ginger, peeled and thinly sliced
- 5-6 garlic cloves, peeled and crushed (do not chop, crushing gives the curry better flavor)
- 1/2 medium white onion, thinly sliced
- 2-3 fresh curry leaves
- 1/2 teaspoon turmeric
- 1 (14-ounce) can coconut milk, solids separated from the liquid
- 1 tomato, quartered, plus 1 tomato sliced thinly, for garnish
For serving –
- cooked rice, for serving
In a sealable plastic bag, combine diced fish, turmeric, a large pinch of salt, and lime juice. Turn to mix, then refrigerate for 25 minutes.
Use a deep skillet and heat the oil over medium heat. Add chilies, ginger, garlic, onion, and curry leaves. Stir to prevent burning and cook until onions are translucent, about 5 minutes.
Add 1/2 teaspoon of turmeric, then enough of the liquid coconut milk to just cover the ingredients. Try not to add any of the thick coconut milk or it will curdle. Add in the fish and season with a pinch of salt. Bring to a boil, then reduce heat and simmer until fish is cooked through, about 6 or 7 minutes.
Add the quartered tomato to the skillet along with the thick coconut milk and stir.
Serve with cooked rice and garnish with tomato slices.