Fish Curry

Is it a curry if it actually has no curry leafs? I mean it is named after the leaf after all so then maybe the curry makes the whole dish. Will it still be a curry without the spices and herbs and aromatics? I’m clearly struggling if I should call this a curry or not but I’m going to stick with it for now because this falls into the scope. I am of the firm belief that what makes a curry so great is of course the curry leafs and the flavor it brings that cannot be replicated and the spices and aromatics used too. That said, this is such a delicious fish curry that I'm sure you won't miss the curry leafs that much. By adding lime, fresh tomatoes and thyme which have citrus undertones, I’ve been able to replicate the flavor the curry leafs will give you as much as anyone can. I hope you love this as much as I do.

Recipe 

what you need

For the curry paste

1 teaspoon fenugreek 

3 cardamon pods, husk removed

1 teaspoon coriander

2 teaspoons cumin

1 medium sized onion, chopped

3 garlic cloves , chopped

5+ red chilis (dried or fresh)

For the curry

470 grouper filets (skin off)

3 tablespoons coconut oil

1/2 tablespoon ground turmeric 

4 fresh tomatoes, finely chopped 

1/2 tablespoons chili powder

1 tablespoon sugar

6 fresh sage leafs*

1 thyme sprig

1 small lime juice (about 2 teaspoons)*

2 cups coconut milk

1 cup water 

2  tablespoons brown sugar

• if you’re using dried chilis, wash and soak in a little water for about 30 minutes to rehydrate. Reserve some of the water and use to blend the ingredients.

• Use curry leafs in place of sage leafs if you have any

Directions 

For the curry paste, toast the spices until fragrant and then blend together with the rest of the ingredients to make a smooth paste. Add as little water as possible. Set aside.

For the curry, heat coconut oil over medium heat. Gently place grouper filets in oil and fry each side till golden brown. We just want some color not to cook it. Add 2 tablespoons of coconut oil to the same pan and add sage leafs. Fry sage leaves until crispy and add the paste. Fry for 6 minutes over low heat and add the ground turmeric. Fry for 2 minutes and add the coconut milk and water. Turn heat to medium and let the curry simmer for 10 minutes and add the diced onion and tomato. Stir and continue simmering curry for 10 minutes and add the thyme spring and the sugar. Stir, add salt and taste. Add lime juice and allow curry to simmer until desired thickness and add the fish, turn heat to low. Make sure the curry is well seasoned to taste before add the fish because once the fish is added, all that will be down is to scoop occasionally the hot curry on the fish to cook it. This is to ensure that the fish remains intact. 

Top with extra sage and fresh basil, then turn heat off.

Serve with my cumin rice or turmeric rice