Indian Coconut Fish Curry

Name: Indian Coconut Fish Curry
Ingredients: 1/3 cup unsweetened shredded coconut; 1/4 cup minced onion; 2 large garlic cloves, minced; 2 medium serrano chiles, minced; 1 1/2 tablespoons minced fresh ginger; 1/3 cup plus 3/4 cup unsweetened coconut milk; 3 tablespoons vegetable oil; 1/2 teaspoon yellow mustard seeds; 8 curry leaves, preferably fresh (see Note); 2 teaspoons ground fennel; 1 tablespoon ground coriander; 1/4 teaspoon ground cardamom; 1/4 teaspoon turmeric; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground fenugreek; 1 tablespoon tamarind concentrate dissolved in 1 tablespoon of water; 2/3 cup water; 1/2 cup chopped canned tomatoes, drained; Pinch of sugar; 15 cherry tomatoes, halved; 2 1/4 pounds skinless salmon fillet, cut into 1 1/4-inch chunks; Salt; Cilantro leaves, for garnish

23 ingredients

11 steps

Ingredients

1/3 cup unsweetened shredded coconut
1/4 cup minced onion
2 large garlic cloves, minced
2 medium serrano chiles, minced
1 1/2 tablespoons minced fresh ginger
1/3 cup plus 3/4 cup unsweetened coconut milk
3 tablespoons vegetable oil
1/2 teaspoon yellow mustard seeds
8 curry leaves, preferably fresh (see Note)
2 teaspoons ground fennel
1 tablespoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground fenugreek
1 tablespoon tamarind concentrate dissolved in 1 tablespoon of water
2/3 cup water
1/2 cup chopped canned tomatoes, drained
Pinch of sugar
15 cherry tomatoes, halved
2 1/4 pounds skinless salmon fillet, cut into 1 1/4-inch chunks
Salt
Cilantro leaves, for garnish

Directions

1

In a mini food processor, combine the shredded coconut, onion, garlic, serrano and ginger with the 1/3 cup coconut milk and process to a paste.
2

In a large, deep skillet, heat the vegetable oil.
3

Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute.
4

Add the coconut paste and cook over moderate heat, stirring, until fragrant, about 4 minutes.
5

Add the ground fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook, stirring, until fragrant, about 2 minutes.
6

Add the remaining 3/4 cup of coconut milk and the tamarind paste, water, tomatoes and sugar.
7

Bring to a simmer, scraping up any bits from the skillet.
8

Simmer over low heat for 10 minutes.
9

Add the cherry tomatoes to the sauce and simmer over moderate heat until just starting to soften, about 1 minute.
10

Season the salmon with salt, add it to the skillet and simmer over moderate heat, stirring gently a few times, until just cooked through, about 3 minutes.
11

Sprinkle the curry with the cilantro leaves and serve.