Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 1/4 cup-1 cup unsweetened coconut milk
- 2 tablespoons vegetable oil
- 2 teaspoons black mustard seeds
- 1 large onion, sliced
- 1 tablespoon ground ginger
- 4 large garlic cloves diced
- 1 to 4 (2-inch) fresh hot green chiles such as Thai or serrano, finely diced
- 1 tablespoons coriander seeds
- 1 teaspoon mildly hot red Indian chile powder
- 1/2 teaspoon ground turmeric
- /2 teaspoon curry powder
- About 2 cups chopped tomatoes (about 4 medium ones),
- 1-1.5 lbs firm white fish such as hammour or talapia
- Salt and pepper
- fresh dill for garnishing the fish
- Cooked white rice to serve
- Read More http://www.epicurious.com/recipes/food/views/Fish-Masala-232610#ixzz2BKiQa7N3
- Heat the oil over medium high heat in a wok. Sprinkle salt and pepper on both sides of the fish and sear in the wok. Remove the fish once browned on both sides and set aside.
- Add the mustard and coriander seeds to the oil and sauté until they pop, about 20 seconds. Add the onion and green chilies and sauté until soft, about 3 minutes.
- Add the garlic and sauté 1 minute more. Add the Chile powder, ground ginger, curry powder and turmeric. Cook 1 minute and then add in the tomatoes and cook 2-3 minutes longer, or until the tomatoes start to break down. Add about 1/4 teaspoon salt.
- Puree the sauce with an immersion blender until smooth. Add the desired amount of coconut milk (the more you add, the less spicy the sauce will be).
- Cut the seared fish into 1 inch pieces and return to the sauce. Allow the sauce to simmer until the fish cooks through and the sauce reduces by 1/3, about 15-20 minutes.
- Serve hot with white rice and garnish with fresh dill.
Recipe by Mom de Cuisine at http://momdecuisine.net/2012/11/05/fish-masala/