Source: Indian Recipes Under 30 Minutes
Date: December 21, 2017
Yield: 4-6 servings
Time needed:30 minutes
This recipe is a good reminder that in Indian culture “curry” is not a spice, nor even the blend of spices we call curry powder. It is a type of cooking. A curry is a stew using meat, fish, chicken or vegetables in a spiced sauce. The spices may or may not include curry leaves or a curry powder blend. They may or may not provide the flavour we associate with curry powder.
In this dish the flavours that stand out are cumin and coriander with a hint of coconut in the coconut milk sauce base, and the author describes it as “fish in a light coconut milk curry”.
I confess I did not go out and get a fresh coconut to grind up with water to provide the coconut milk. I used a can of coconut milk. So I had to guess at the quantities. I also expect it was nowhere near as thick as thick coconut milk obtained from the first grinding.
Nevertheless I enjoyed the dish and my only objection is that white fish in a white sauce served with white rice made for a colourless meal. And that reminds me, I am not familiar with the fish named in the recipe and do not know if they would have added colour. I used the white fish fillets I had on hand in the freezer.