Ooh, I stopped doing this for a bit. Other things in life get obsessive, and then you forget the things you love doing until you step into the kitchen between tasks and cobble something together for lunch that reminds you that life is bigger than some random obsession, and that you need to share recipes to chase the dream of being famous, so you can meet Beyonce one day and tell her her music sucks and/or wear Crocs and a speedo to the Met Gala. Also – tasty food.
Anyways, if you didn’t know, the key to decent curry is fresh ingredients, ginger, turmeric, cardamom, if you did know this, then decent coconut milk too. The watery kind with a bit of fat on top is fine, but admittedly, the more processed kind, coconut cream, that’s mostly the good fatty part is great. If you know this too, then ghee, do you know ghee? Clarified butter, you can grab it at the Indian grocery. Better than butter for a curry I’ve heard, I’ve heard. I need to do try this recipe with ghee instead, one day when I’m not just randomly digging in my fridge for sustenance, but you could try this. If you know this too, go try another recipe!
I had to updaet this post! The recipe that was originally here, was fine, but totally conventional. What makes this unique and really good are anchovies. No need for salt and a really nice complement to the fish that is already there. Totally forgot! Like forgetting the chips in chocolate chip cookies…
Fish Curry for Recovery
Maybe you'll meet Beyonce one day
Ingredients
-10.5 oz (300g) cod or tilapia cut into 3/4 inch cubes
-4 oz anchovies diced
-6 oz (160g) pureed onion – about 2 medium onions
-1 cup (250ml) coconut cream
-1/2 red pepper – julienned
-2 cloves garlic
-1 oz (25g) butter
-3 dried red chilis
-1 tbs ginger
-1 tbs turmeric
-1/2 tsp cardamom
-fresh cilantro for garnish
-sliced lemon
1. Melt butter in a large frying pan, on a low-medium setting, then add the pureed onions and garlic. Cook while stirring occasionally, until the onions start to brown a bit. Not carmelize, just git a bit of color.
2. Add the coconut milk. Stir. Add the spices – cardamom, black pepper, chili (are ginger and turmeric spices? add these too.) Add in the red pepper. Add the anchovies.
3. Let all this simmer at low heat for at least 20 min. Then add the cod or tilapia. The fish will cook pretty quickly, like 6 min. If you cook it too long then your fish will just break apart, and you food fill lack form (but not taste bad).
4. For rice to serve alongside this: Make a cup of rice, but add a teaspoon of fennel seeds.
5….otherwise serve this along with naan, or bread. Garnish generously with cilantro and definitely definitely serve with some lemon.
6. Put the following song on. Turn it off if you can’t stand it – for whatever reason. Enjoy your food.
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