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Print Wulf's Kitchen: Seafood Curry with Coconut and Ginger
Serves: 2-3 as a soup or 4 served over rice
Prep Time: 5 min
Cook Time: 15 min
Difficulty: EasyCold winter weather calls out for warming dishes, and nothing fits that bill better than a curry.
Don’t be put off by the list of ingredients. Most are common items. The few that aren’t, like curry leaves, can be found online or left out. (Fresh curry leaves are a flavor not quite like anything else though, and I highly recommend them. You can put them in a Ziploc and store in the freezer for months to add to soups and curries as inspiration strikes.)
While delicious, this dish is not authentic. I took inspiration from one of my favorite Indian cookbooks, Smita Chandra’s Cuisines of India, The Art and Tradition of Regional Indian Cooking. There are many great seafood dishes there that I've reproduced faithfully, and it’s a great addition to any seafood lover's bookshelf.
RECIPE AND PHOTOS BY WULF'S FISH TEAM MEMBER ALISHA LUMEA.
Ingredients
For the spice blend
- ½ teaspoon ground turmeric
- Pinch of cayenne pepper (go slow depending on your preference for heat)
- 1 teaspoon whole coriander seeds
- ½ teaspoon black mustard seeds
- ½ teaspoon whole cumin seeds
- ½ teaspoon salt
For the curry
- 2 tablespoons coconut oil, or other neutral cooking oil
- ½ onion, finely chopped (about 1/4 cup)
- 2-inch piece of fresh ginger root, peeled and grated on a microplane or finely chopped
- 1 clove garlic, peeled and finely chopped
- 5-6 curry leaves
- ¼ cup crushed tomatoes
- 1 can of coconut milk (13 ounces)
- 1 cup water
- 1 ½ cups chopped okra, fresh or frozen (if you don’t like okra, use green beans or peas)
- 1-pound North Atlantic white fish pieces, or cod cut in 1-2 inch pieces
Instructions
Spice blend
1.
Combine the spices and blend in a spice grinder or with a mortar and pestle and set aside.
The curry
1.
Heat the coconut oil in a saucepan and add the onion, garlic and ginger and sauté for a minute. Add the spices to the pan and cook another minute as they release their fragrance.
2.
Add the curry leaves (if using) to the pan – they will be very fragrant. Add the crushed tomato, coconut milk and water and bring up to a slow simmer. Add the okra and simmer it in the broth until tender, about 5-10 minutes.
3.
Add the fish to the pan and cook until the fish is translucent and cooked through. This takes just a few minutes.
To serve
1.
To finish the dish, adjust the salt to taste. Ladle it into large bowls on its own or over cooked rice for a heartier meal to feed more people.
2.
Garnish with scallion slices, fresh cilantro leaves, and a squeeze of fresh lime juice.