Some version of this fish curry is eaten all along India’s long coastline. I like to make it with fillets (with skin) of Spanish mackerel, but any mackerel or kingfish, indeed, any fish that does not flake too easily, will do. This cooks quickly and easily. This dish is perfect with rice. Add a green vegetable and a salad as well.
Recipe information
Yield
serves 2¿3
Ingredients
Preparation
Step 1
Rub about 1/8 teaspoon salt on both sides of the fish and set aside while you prepare all the remaining ingredients.
Step 2
Combine the ginger, garlic, cayenne, paprika, black pepper, turmeric, lemon juice, and 1/2 teaspoon salt in a small bowl. Mix.
Step 3
Put the oil in a frying pan—preferably nonstick—and set over medium-high heat. When hot, put in the fennel seeds and, a few seconds later, the shallots. Lower heat to medium. Stir and sauté the shallots until they soften slightly. Now add the seasonings from the bowl. Stir for a minute. Add 1 cup water, stir, and bring to a simmer. Turn heat to low and simmer gently, uncovered, for 7–8 minutes. Add the coconut milk or cream. Stir and bring to a simmer again. Slip in the fish pieces so they lie in the sauce, skin side down, in a single layer. Keep spooning the sauce over the fish pieces and cook gently 6–7 minutes or until the fish turns opaque.
