may 15, 2009

Indian food is one of our favorite cuisines. This Indian-style fish is a rich and creamy dish and is adapted from the same cookbook as Indian Smoked Eggplant. We recommend some Trader Joe’s frozen naan to accompany it.

Indian-Style Fish

1 large onion, thinly sliced
3 garlic cloves, crushed
2 small green chilis, finely chopped
2 tsp ground tumeric
1 tsp ground coriander
1 tsp ground cumin
4 cloves
6 curry leaves
1 2/3 cups light coconut milk
1 1/4 lb sole
1 tbs cilantro, chopped
salt
oil

Heat oil in a heavy frying pan, add onion and cook for 5 minutes. Next, add garlic and chili and cook for another 5 minutes. Add tumeric, coriander, cumin, and cloves. Stir-fry for 2 minutes. Add curry leaves, coconut milk, and salt and simmer for about 20 minutes.

Add fish to the sauce and simmer for another 5 minutes, or until fish is cooked. Taste the sauce and add more salt if necessary. Stir in coriander leaves and serve with basmati rice and naan.






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