24 May 2012

coconut fish curry

Four years ago, I was in Turkey, wandering the Grand Bazaar of Istanbul and wishing I could bring the spice vendors home with me. (Only the spices, to be exact. Not the vendors themselves. "Ahh, dear lady! Here is so much for you to buy, come try come try! Beautiful prices for beautiful girl! Anything you want, I have. Special price just for you, sweetheart!" Annoying. Flattery grows tiresome quickly.)

Spice Market
{image credit: kitarp}
My friend Shannon is there right now. Hop on over and look at her pictures. Now that's beauty.

Speaking of spices . . . remember that fish curry I linked to a few weeks back? Made it yesterday: sauteed, simmered, and gobbled with gusto. It's quite easy, especially since it uses prepackaged curry powder rather than a homemade blend of turmeric, cumin, fenugreek, and the lot. Though I like fiddling around with my spice jars, convenience also appeals.

If you happen to be a fellow fish-lover who enjoys vibrant flavors, we recommend that you make it too.

p.s. Trader Joe's sells irregularly shaped cod pieces at a lower price than the perfect fillets, and those pieces work perfectly for a dish like this.


Coconut Fish Curry
(swiped from Katy She Cooks, with many thanks and a few modifications) 

2 tablespoons coconut oil
1 medium onion, diced
2 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1 14-oz can petite diced tomatoes, undrained 
3/4 cup canned coconut milk
2 tablespoons lime juice
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1 pound wild-caught cod (or other mild white fish), chopped into bite-sized pieces

1) Melt coconut oil in large skillet over medium heat. Add onion and saute for a few minutes, then reduce heat to low, cover, and cook until softened.
2) Remove lid and raise heat to medium-high. Add garlic and ginger; saute for 30 seconds.
3) Add tomatoes, coconut milk, lime juice, curry powder, and salt. Bring to low boil and cook, stirring frequently, for 5 minutes or until tomatoes are softened and liquid is partially reduced. (You should enlist the help of your exhaust fan here to avoid filling the kitchen with steam.)
4) Stir in cod. Reduce heat to low, cover, and simmer for 10 minutes. Taste and adjust salt and seasoning if needed. Serve over rice or quinoa.

Shared at Simple Lives Thursday.

1 comment:

  1. And I remember being there with you! Turkey is one of my best life memories. I still daydream about it accidentally sometimes.