OK, I have good news and I have bad news. The good news is this dish is creamy, rich coconut flavored, fish curry! So yummy! It is unique because not only do you get to eat deliciously fried crisp fish but you also get to enjoy the creamy curried version. And it only takes about an hour to cook! Seafood, you gotta love the short cook time!
The bad news is (I'm sorry, I'm apologizing before hand), I took over 52 photos while I was making this dish, but tragedy struck (as it often does) and I lost quite a few of the photos. The other good news is I was able to salvage enough of them to get the point across, I hope! If there are any questions or you are unsure how I got from point A to point B please just ask!
Serves 4
First you will need two pounds of white fish filleted.
I used Alaskan Cod, and it was delicious!
Slice half of the fillet into 1 1/2 to 2 inch pieces (see above).
Cut the other half of the fillet into 1 inch cubes (see above).
Place fish pieces in a bowl and set aside.
Meanwhile, peel 6 garlic cloves and add to a food processor.
Add a 1/2 teaspoon of salt and one jalapeno (sliced into fourths) to the garlic in the processor. Pulse in processor to create a thick paste, if you are having trouble add in no more than 2 tablespoons of water to get it going. You do not want your paste to be too watery.
Add salt (to taste) and one tablespoon of mixed curry powder to your fish pieces.
For more information on mixed curry powder refer last year's chicken curry recipe.
Add in the garlic paste.
And squeeze in the juice of one whole lemon carefully, so as not to drop in seeds.
Using your hands (I'm sorry, there's no better way to do this, but more power to you if you want to try), mix together all the ingredients carefully, so you don't break up the fish pieces.
Lastly, sprinkle in a 1/4 cup of flour and mix well.
This will help get a nice crispy exterior on your fish.
Set your fish aside.
Then, using a deep fryer or whatever you use for frying, add oil and heat on medium/high.
The amount of oil will vary according to your deep fryer or whatever else you are using. You want to make sure you have enough oil in the pan so that when you add your fish pieces they will be submerged in the oil completely. I used peanut oil here, if you don't have any, vegetable or canola will work fine.
Fry your fish (in batches if necessary, I did 3 batches), and remove from heat when they are deliciously brown and crispy. The curry powder gives it that nice golden glow:)
When you have finished, separate your fish according to size. The 1 1/2 -2 inch pieces should be saved to eat fried and the cubed pieces will be used in the curry.
Enjoy!
For Curry:
Coat the bottom of a pan with vegetable/canola oil and heat on medium/high.
Once the oil is hot, add in one sliced jalapeno, half of a large onion (sliced) and a pinch of cumin, mustard and fenugreek seeds. You can also add in a dried curry leaf if you desire for extra curry flavor. Cook these ingredients until the onions are soft and begin to brown around the edges.
When the onions are ready, add in four cloves of minced/chopped garlic and give it a stir.
Add in one tomato cut into eighths, one tablespoon of mixed curry powder and one teaspoon of red pepper flakes for some heat (you can skip this step if you don't want the heat). Stir ingredients frequently for about 2 minutes to prevent sticking and to combine. Using the back of your spoon, mash up the tomato pieces well to help create a thicker paste. You do not want any large tomato chunks remaining in your dish.
Add in your reserved 1 inch cubed and now fried fish pieces and stir carefully to coat all fish pieces with the curry paste.
Add in one 8 ounce can of coconut milk, plus one can of water and stir. Bring this mixture to a boil.
Add salt to taste, pepper if you like. The broth should be creamy and have the consistency of a bisque.
Once the mixture has boiled turn it to low, you do not need to cook it any longer, your fish is already cooked and you do not want the milk to begin to coagulate. Add in 1/4 cup of chopped, fresh cilantro and stir.
Remove from heat.
Serve curry with jasmine rice and one piece of fried fish as well. Traditionally the fried fish is served with a fresh salsa of garlic and jalapeno, pulsed into a paste with a little sauce. This adds extra heat and packs a big punch of garlic flavor (proceed with caution if on a date), yummy!
Ingredients:
- 2 pounds of a white fish fillet (like Alaskan Cod, divided)
- Peanut Oil (amount varies, at least 1/2 a gallon)
- 4 tablespoons of vegetable oil
- 10 garlic cloves (divided)
- 2 jalapeno peppers
- salt & pepper to taste
- 2 tablespoons of mixed curry powder
- 1/2 teaspoon of each mustard, cumin & fenugreek seeds
- 1 dried curry leaf (optional)
- 1/2 onion (sliced)
- 1 teaspoon of red pepper flakes
- 1 8oz. can of coconut milk
- 1/4 cup of flour
- 1 large lemon
- 1 large tomato
- 1/4 cup of fresh cilantro
Slice half of the fillet into 1 1/2 to 2 inch pieces, cut the other half into 1 inch cubes. Place in a bowl and set aside.
Meanwhile, peel 6 garlic cloves and add to a food processor. Add a 1/2 teaspoon of salt and one jalapeno (sliced into fourths) to the garlic in the processor. Pulse in processor to create a thick paste, if you are having trouble add in no more than 2 tablespoons of water.
Add salt (to taste) ad one tablespoon of mixed curry powder to your fish pieces. Add in the garlic paste and squeeze in the juice of one whole lemon. Mix together all the ingredients carefully, so you don't break up the fish pieces. Lastly, sprinkle in a 1/4 cup of flour and mix well.
Then, using a deep fryer add oil and heat on medium/high.The amount of oil will vary according to your deep fryer or whatever else you are using. You want to make sure you have enough oil in the pan so that when you add your fish pieces they will be submerged in the oil completely. I used peanut oil here, if you don't have any, vegetable or canola will work fine.
Fry your fish and remove from heat when they are deliciously brown and crispy.When you have finished separate your fish according to size. The 1 1/2 -2 inch pieces should be saved to eat fried and the cubed pieces will be used in the curry.
For Curry:
Coat the bottom of a pan with vegetable/canola oil and heat on medium/high. Once the oil is hot, add in one sliced jalapeno, half of a large onion (sliced) and a pinch of cumin, mustard and fenugreek seeds. You can also add in a dried curry leaf if you desire for extra curry flavor. Cook these ingredients until the onions are soft and begin to brown around the edges.
When the onions are ready, add in four cloves of minced/chopped garlic and give it a stir. Add in one tomato cut into eighths, one tablespoon of mixed curry powder and one teaspoon of red pepper flakes. Stir ingredients frequently for about 2 minutes to prevent sticking and to combine. Using the back of your spoon, mash up the tomato pieces.
Add in your reserved 1 inch cubed and now fried fish pieces and stir carefully to coat all fish pieces with the curry paste. Add in one 8 ounce can of coconut milk, plus one can of water and stir. Bring this mixture to a boil.
Add salt to taste and pepper. Once the mixture has boiled turn it to low, add in 1/4 cup of chopped, fresh cilantro and stir. Remove from heat, serve with jasmine rice and fried fish.
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