Sour Fish Curry

Name: Sour Fish Curry
Ingredients: 1 tbsp coriander seeds; 2 tsp cumin seeds; 1/2 tsp ground turmeric; 1 tsp black peppercorns; 1 piece (3/4 inch) fresh ginger, coarsely chopped; 2 cloves garlic, coarsely chopped; 2 None long green chili peppers, coarsely chopped; 2 tbsp vegetable oil; 1 3/4 lbs monkfish, cut into large pieces; 2 None onions, thinly sliced; 1/2 tsp black mustard seeds; 4 None fresh curry leaves; 1/3 cup fish stock; 1/4 cup lime juice; 1 tbsp fish sauce

15 ingredients

5 steps

Ingredients

1 tbsp coriander seeds
2 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp black peppercorns
1 piece (3/4 inch) fresh ginger, coarsely chopped
2 cloves garlic, coarsely chopped
2 None long green chili peppers, coarsely chopped
2 tbsp vegetable oil
1 3/4 lbs monkfish, cut into large pieces
2 None onions, thinly sliced
1/2 tsp black mustard seeds
4 None fresh curry leaves
1/3 cup fish stock
1/4 cup lime juice
1 tbsp fish sauce

Directions

1

Toast the coriander and cumin seeds and turmeric in small dry skillet on medium heat for 2-3 mins, stirring, or until fragrant.
2

Using a mortar and pestle, crush the spices with peppercorns, ginger, garlic and chili pepper to form a paste.
3

Heat half the oil in large skillet on medium heat. Cook the fish for about 5 mins, or until browned on both sides. Remove from the pan; cover to keep warm.
4

Heat the remaining oil in the same skillet on medium-low heat. Cook the onion, mustard seeds and curry leaves, stirring, for about 5 mins or until the onion is lightly browned. Add the spice paste and cook for 1-3 mins, stirring, until fragrant.
5

Add 3/4 cup water, stock, lime juice and fish sauce; bring to a boil. Return the fish to the pan and simmer, covered, for about 5 mins or until the fish is cooked to desired doneness. Serve.