Recipes
Cochin Fish in a Spicy Coconut Cream
Serves 4
vegetable oil
1 large onion, chopped
2 cm piece of ginger, grated
2-3 garlic cloves, sliced
1-2 chillies, finely sliced
¾ tspn garam masala
1½ tspn turmeric
6 cardamon pods, crushed
3 cloves
1 cinnamon stick, halved
½ can coconut cream or milk
3-4 canned tomatoes, chopped
1 good tbsp Dijon mustard
a pinch of sugar
4 x 160-180 gm harpuka steaks
juice of ½ lemon
freshly ground salt
¼ tspn cayenne (optional)
juice of ½ lime
fresh coriander leaves
Heat a little oil in a wok (or pan) and gently saute onion, ginger, garlic and chillies. Add garam masala, ¾ tspn turmeric, cardamon pods, cloves, cinnamon stick, coconut cream, tomatoes, mustard and sugar. Mix well and gently simmer for about 15 mins.
In the meantime, sprinkle fish with lemon juice, a little turmeric and a very small amount of cayenne. Then rub spices into both sides of fish and set aside.
When sauce is ready, taste for seasoning and add fish. Baste well and gently simmer for 7-8 mins.
Remove fish to a serving plate. Stir lime juice and 1 tbsp coriander into sauce. Then spoon over fish, removing cinnamon sticks.