Entree: British Indian Ocean Territory – National Cuisine – Fish Curry (Spicy coconut-milk fish stew flavored with mustard seeds, curry leaves, and tamarind)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1.25 lb (567 g) firm white fish fillets, skin removed and cut into 1.5-inch (4 cm) pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tsp (5 ml) mustard seeds
- 8–10 curry leaves
- 1 large onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (15 ml) fresh ginger, grated, approx. 15 g
- 1–2 small green chilies, sliced (adjust to taste)
- 2 tbsp (30 ml) mild curry powder
- 1 tsp (5 ml) ground turmeric
- 1 tbsp (15 ml) tomato paste
- 1 large tomato, chopped, approx. 6 oz (170 g) or 1 cup (240 ml) chopped
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 can (13.5 oz) (400 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tsp (5 ml) brown sugar (optional)
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves) for garnish

Instructions

1. Pat the fish pieces dry, season lightly with 1/2 tsp salt and 1/4 tsp pepper, and set aside.
2. Heat the oil in a wide, heavy skillet or Dutch oven over medium heat. When hot, add the mustard seeds and curry leaves; cook until seeds begin to pop, about 30 seconds.
3. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes. Stir in the garlic, ginger, and sliced chilies and cook 1–2 minutes until fragrant.
4. Add the curry powder and turmeric and cook, stirring, 1 minute to bloom the spices. Stir in the tomato paste and chopped tomato and cook 3–4 minutes until tomatoes soften.
5. Pour in the coconut milk and fish stock (or water), add tamarind paste (or lime juice) and brown sugar if using, and bring to a gentle simmer. Adjust salt and pepper to taste.
6. Gently add the fish pieces, nestling them in the simmering sauce. Cover and simmer on low until fish is just cooked through, about 6–8 minutes depending on thickness.
7. Remove the lid, simmer 1–2 minutes if the sauce needs slight reduction, then taste and adjust seasoning. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.