Not too fishy

Mallika Basu - Not too fishy

Posted 12th April 2007

img_5292.jpgBack to recipes after three Indian cooking lessons and I was a bit stuck for ideas. A bit of archive rekke to decide what to cook next revealed an abyssmal absence of fish dishes in my repertoire.

No suprise there considering I was virtually tortured with Bengali fish curry as a child.

See, I developed terrible eyesight at the tender age of nine. The local quack eye shrink recommended I eat a lot of fish.

Bengalis are famous for their fish curries. Except they cook fish with skin, bones, heads and tails. They cook vegetables with fish and dal with fish.

Suddently, not only was fish everywhere, every day, but I also had to eat it.

Enough to put me off it for the next 20 years!

As a (near) grown woman, I have decided to test the fishy waters once again. I looked around for fish recipes and came across this one by Sra.

I was drawn to its simplicity and, of course, speed. The results were delicious and even our house guest, who hates Indian food, was left licking his fingers. Use a meaty fish to prevent it from falling apart.

The only change I made to Sra’s recipe, was to fry the onion. garlic and ginger first to get rid of the raw smell, before adding the masalas, fish and coconut milk.

Serves 2-3:

500 gm meaty white fish (I used Marlin)
1 cup coconut milk
3 small onions, chopped
1 tsp chilli flakes or two red chillies ground
2″ cinnamon
10 curry leaves
Quarter tsp turmeric
Quarter tsp fenugreek leaves
Juice of half a lime
2 tbsp oil
Salt to taste

Fry the onion, ginger and garlic until they turn pale brown. Add all the spices, curry leaves and fry on a high for about five minutes.

Add the coconut milk, lower the flame and simmer for about 10 minutes until the raw smell of the spice go.

Finally, cube the fish and add it to the pan. Wait until the fish cooks through, no more than a couple of minutes, and then serve, drizzled with the lime juice.

Comments are closed.