I used a thick fillet of wild sea bass with skin here, cut into 3-inch segments. Use whatever fish looks good and fresh—haddock, halibut, salmon (steaks or thick fillet pieces), kingfish steaks, or even mackerel pieces. This is a creamy curry best eaten with rice. In Kerala it looks red from all the hot chili powder in it, but I have softened the heat with some paprika, which helps with the color. Serve with Plain Jasmine Rice and South Indian–Style Green Beans.
Recipe information
Yield
serves 2¿4
Ingredients
Preparation
Step 1
Spread the fish pieces out and sprinkle 1/2 teaspoon salt on both sides. Set aside as you prepare the sauce.
Step 2
Pour the oil into a frying pan and set over medium-high heat. When hot, put in the shallots. Stir and fry until the pieces just start to turn brown at the edges. Add the ginger and garlic. Stir for a minute. Now add 1 cup water, the turmeric, cayenne, paprika, black pepper, lemon juice, and 1/2 teaspoon salt. Bring to a simmer. Turn heat to low and simmer gently for 5 minutes, stirring now and then. Add the coconut milk and mix it in. Bring the sauce back to a simmer. Put the fish pieces in the pan in a single layer and cook on medium-low heat, spooning the sauce over the fish pieces until they are poached, 5–10 minutes.
