Red Fish Curry

Name: Red Fish Curry
Ingredients: 1/2 cup vegetable oil; 1/2 cup fresh curry leaves; 15 garlic cloves, smashed; 4 medium shallots, thinly sliced; One 2-inch piece of ginger, peeled and julienned (1/4 cup); 4 long hot green chiles, seeded and thinly sliced crosswise; 1 tablespoon ground coriander; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne; 2 tablespoons tamarind puree; 1 cup tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor; Six 6-ounce skinless tilapia fillets; Salt and freshly ground black pepper; Cilantro leaves, for garnish

14 ingredients

10 steps

Ingredients

1/2 cup vegetable oil
1/2 cup fresh curry leaves
15 garlic cloves, smashed
4 medium shallots, thinly sliced
One 2-inch piece of ginger, peeled and julienned (1/4 cup)
4 long hot green chiles, seeded and thinly sliced crosswise
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons tamarind puree
1 cup tomato puree or one 14-ounce can of whole tomatoes with juice, pureed in a food processor
Six 6-ounce skinless tilapia fillets
Salt and freshly ground black pepper
Cilantro leaves, for garnish

Directions

1

In a very large, deep skillet, heat the oil.
2

Add the curry leaves and cook over moderately low heat until fragrant, about 2 minutes.
3

Add the garlic and cook until softened, about 3 minutes.
4

Add the shallots, ginger and chiles and cook for 5 minutes.
5

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

Add the tamarind and tomato purees and simmer over low heat until thickened, about 10 minutes.
7

Season the tilapia fillets with salt and black pepper and nestle them in the sauce.
8

Cover and simmer over moderately low heat, turning once, until the fish is just cooked through, about 4 minutes per side.
9

Transfer the fish to plates and spoon the sauce on top.
10

Garnish with the cilantro leaves and serve.