When you find yourself home later than you thought but you really want to cook dinner, this is something you can have on the table in a half hour – I promise!
The advantage I had when I got home is that I had 2 lbs of fish in the freezer, which I put on a cookie sheet to thaw the moment I walked through the door.
If you or your family have a hard time liking fish (or just one member who is downright finicky), this is a great way to mask the qualities of fish that might not appeal to you. The aromatic sauce is the star of this dish and the fish just lends itself very well to the flavors.
This is also a great dish to make if you want to have a little dinner party on a Friday night. Have the fish thawed and you will be ready to cook for a crowd with no hassles!
*This can be a good Blood Type A dish: Use mackerel for your thin fish choice. Omit the chilli. Use all broth, no coconut milk*
You will need:
3 tbs oil for sauteing (olive oil, groundnut)
2lbs thin white fish (flounder, sole or mackerel)
juice of 1 lime
1/2 tsp salt
2 medium or 1 large sweet onion – diced
6 med/lrg cloves garlic – finely chopper
1/2 tsp turmeric
several grinds of black pepper
3 cardamom pods – left whole
2 whole cloves
6 curry leaves OR 2 tsp medium madras curry powder (or your favorite)
1 fresh green chili (Serrano, jalapeno) – slit down the side with a sharp knife
1 piece of ginger root – peeled and left whole (about a 1-inch piece)
1 14oz can coconut milk (Goya is a good brand)
2 cups chicken broth OR good quality bouillon cube & water (or veggies stock or veggie cube)
big bunch spinach (a cup per person – more if you want) – washed & roughly chopped
1 – Wash and dry fish. Place on cookie sheet or shallow flat-bottomed dish. Mix the lime juice with 3 tablespoons of water and 1/2 teaspoon salt. Drizzle this mixture over fish. Turn fish over so the liquid has a chance to be in contact with every piece of fish.
2 – Put a large shallow saucepan or deep skillet on low to medium heat. Add the oil. when it has warmed, add the onions, garlic, chilli and ginger root and saute until onion begin to soften and take on a light color.
3 – Next add the curry leaves (or curry powder), the cloves, cardamom pods and several grinds of pepper. Continue to saute for another 2 minutes or so.
4 – Add the coconut milk and the broth (or bouillon and water). Bring to a simmer. cover and cook for about 12 minutes. add the spinach and continue to cook for another 3 minutes (the spinach will wilt and cook into the sauce completely.
5 – Add the fish is an even layer or roll up and place in an even layer into the sauce. cover and cook for between 4 to 6 minutes. Do not over cook! Take off of heat.
Serve with basmati rice, (or your favorite aromatic rice), or with some kind of Indian bread such as chapatis or naan.