Have you ever had one of those days where you just aren’t inspired in the kitchen? Recently I have been going through this fairly often. Nothing sounds good and I’m sick of chicken but that’s all that is in the freezer. One weekend, not long ago, I was having one of those indecisive days and my husband suggested fish for dinner. He even volunteered to go to the grocery store and pick up whatever we needed. I thought he had a great idea but I didn’t want to have a plain fillet that was baked or sautéd. In the back of my mind I remembered seeing this recipe in one of my Williams Sonoma cookbooks. After reviewing the ingredient list, I sent Jeff off to the store to buy a firm white fish that was fresh and reasonably priced. What I got was Alaskan cod which was delicious. You could substitute halibut (which is never reasonably priced here), catfish or tilapia.
I will be the first to tell you that I don’t have much experience with curry and wouldn’t know an authentic one if it bit me on the butt. However, I have made a few that use easy to find ingredients and have always been pleased with how they taste. This fish curry is certainly no exception. It is full of flavor and the perfect dish to relieve the kitchen blahs.
1 tablespoon canola oil
1 large onion, diced
2 garlic cloves, minced
2 small fresh green chiles (jalapeño or serrano), seeded and minced
1-inch piece fresh ginger, peeled and minced
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons brown mustard seeds
2 teaspoons ground turmeric
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
1 1/2 – 2 pounds firm white fish, such as cod, catfish or tilapia, cut into 1-inch chunks
salt and black pepper, to taste
1/4 cup chopped fresh cilantro
cooked basmati or jasmine rice
In a 4 to 5 quart Dutch oven or sauce pot, add the oil and heat over medium until shimmery. Add the onion and sauté until golden, about 5 to 7 minutes. Stir in the garlic, ginger, chiles, cumin, coriander, mustard seeds and turmeric. Sauté until fragrant and the onions are evenly coated with spices, about 30 seconds to 1 minute. Add the tomatoes and water. Stir and scrape the bottom of the pan with a wooden spoon. Partially cover and cook over low heat for 20 minutes. Uncover, add the fish and cook for 10 minutes or until the fish is opaque and flakes easily with a fork. Season to taste with salt and pepper.
Serve over basmati or jasmine rice and garnish with sliced lime and fresh chopped cilantro.
Serves 4 to 6
adapted from Williams Sonoma Essentials of Slow Cooking: Delicious New Recipes for Slow Cookers and Braisers
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