Kerala-Style Fish Curry

Name: Kerala-Style Fish Curry
Yield: serves 2¿4
Ingredients: 1–1 1/4 pounds wild sea bass fillet with skin, 1/2–3/4-inch thick, cut crossways into 3-inch segments; Salt; 2 tablespoons olive or canola oil; 2/3 cup very finely slivered shallots; 1 teaspoon finely grated peeled fresh ginger; 1 large clove garlic, crushed in a garlic press; 1/2 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper, or to taste; 1 tablespoon nice red paprika; Lots of freshly ground black pepper; 1 tablespoon lemon juice; 1/2 cup coconut milk from a well-shaken can

December 9, 2011

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 notes

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