Tuesday, April 17, 2007

Dippin' naan-thing with fish curry is something - Fish curry with naan

The original recipe is from Hooked on Heat. With slight modification, this is a curry dish so easy to prepare, goes into my definition of curry-in-a-hurry; mild in chilli-spiciness yet full of other spice flavors (despite omitting expensive curry leaves and dried fenugreek leaves).


Fish curry with naan (serves 2-3)
Ingredients:
-4 fish fillets, each fillet cut into halves (The tilapia fillets I use tend to disintegrate while cooking in the curry, so it's best not to cut them into small pieces before adding them into the curry gravy)
- 1 small onion, finely diced
- 12 cherry tomatoes
- 1 tsp crushed garlic
- 2 cups coconut milk
- 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/2 tsp coriander powder
- dashes of black pepper powder
- salt to taste

The burst of spice flavors must have come from the curry powder, turmeric powder, coriander powder, chilli powder (the masala mix)

Method:
1. In a pot with 1tbsp cooking oil at low-medium heat, saute the garlic and onions till fragrant and when onions turn translucent. Add curry powder, chili powder, coriander powder, turmeric and black pepper and fry quickly.
2. Add in coconut milk, stirring to mix witht the spices. Allow it to come to a simmer, and then add fish pieces and cherry tomatoes.
3. Cook till till fish is done (about 10mins or so)
4. Serve with steamed rice; or for me...it's a dipping curry for my naan

Related posts:
Assam prawns - Spicy prawns with pineapples and tamarind
Otak Otak - Baked spiced fish paste wrapped in banana leaves
Laksa - Rice noodles in coconut-based curry gravy
Sayur Lodeh - Vegetables in coconut-based curry gravy
Cheat sheet chilli crab - Seafood in spicy gravy


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