Tag Archives: white fish

Fish Fillets in Coconut-flavored Sauce aka Fish Malai Curry

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.

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Filed under Curries, Easy One Pot Cooking, Quick Meal Ideas

Sun-dried Tomato,Rosemary and Lemon Zest Marinade

At Carrefour they used to sell an excellent “sauce provencale“, a marinade for fish that was made with sun-dried tomatoes and herbs steeped or sauteed in oil.

The girls loved to eat white fish baked with that sauce and since it  is not available any more, I decided a few days ago to have a go at making a similar marinade myself, with some of those ingredients.

I was glad I tried because the fish I baked with this marinade that night was a big hit with both of them, even though the marinade I ended up with looked rather different from the one I used to buy !

Sun-dried Tomato, Rosemary and Lemon Zest Marinade

120-140 grams of sun dried tomatoes (drained weight i.e. after removing them from the oil they’ve been soaked in)

zest of 1 lemon

leaves from 3-4 sprigs of rosemary

2 pods of garlic, peeled and chopped fine

1 onion, peeled and chopped very fine

3-4 tablespoons of olive oil

Warm the oil in a shallow pan, then add the garlic. When it starts to turn a golden color, add the onions and sautee for some time they are quite soft, without letting them brown. Now add the lemon zest, rosemary and tomatoes and cook everything together for just a few minutes.

When the mixture has cooled, blend it to a paste.

This will make enough marinade for about 700-800 grams of fish fillets.

To bake the fish- season the fillets lightly with salt, apply the marinade, wrap each fillet in silver foil and bake till done at 220 degrees C.

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Filed under Dips,Chutneys,Sauces,Spreads