Inspired by the decent results from the trial run of the Prawn Malai curry – I made a very small portion to take to the boulangerie for Patrick to taste and he liked it a lot – and prompted by Indira who was very curious to know what sort of curry I am going to make for this Tuesday’s order from the boulangerie, I decided to make the same curry with white fish fillets and the result is very nice too.
The fish that I used is called cabillaud in French and that’s haddock/hake/cod in English, I think.
We had this tonight with a peas pulav and a small, very fresh-tasting salad of red bell pepper slices and mesclun (the Provencal term for a mixture of young salad greens) tossed in an olive oil, lime juice and basil flakes dressing.
The girls said they liked their dinner very much so I am glad I gave this a try.
Fish Malai Curry
300 gms of fish fillets, cut in to 2 or 3 inch pieces
2 small onions, chopped really fine
4-5 tablespoons of tomato puree
2 teaspoons each of ginger and garlic paste
a couple of bay leaves
1/4 teaspoon of garam masala powder
3/4 teaspoon of turmeric powder
1/2 a teaspoon of Kashmiri chilli powder
1 green chilli, slit in half (optional)
salt to taste
3 tablespoons of oil
50-75 ml of packaged coconut milk (vary to taste – I like the coconut flavor to not be too strong)
Cut the fillets into 2 or 3 inch pieces.
Mix the salt and turmeric in a large bowl and turn the pieces of fish in this mixture gently, to coat them well.
In a frying pan, heat the oil, add the bay leaves, fry for a minute, then add the green chilli and the onions and fry till they are a golden color. Now add the ginger and garlic pastes and fry everything for a few minutes till th onions start to turn a golden brown- but without letting the onions burn or brown too much as this will affect the final color of the curry.
Add the tomato puree next and once the oil starts to appear on the sides, add the turmeric powder and the red chilli powder and fry everything for a minute. Now add the fish pieces, turn over gently a couple of times to coat them well with the onion-tomato mixture, then pour in the coconut milk and water. Simmer the curry for about 10 minutes or till it has the right consistency (not thin and runny, but it shouldn’t be too thick either).
Stir in the garam masala and garnish with fresh, chopped coriander leaves.