This recipe is an adaptation of one from Diane Kennedy in her book Simple. It is definitely worth getting the best fish you can for this dish. Halibut is a wonderful choice if it is available. The dish goes beautifully with basmati rice.
1 1/2 T. canola or other neutral oil
1 medium yellow onion, diced
2 t. ground coriander
½ t. ground cumin
1 T. hot paprika or medium chili powder
⅛ t. cayenne (more to taste depending on the spice level you prefer)
3-4 garlic cloves, minced (depends on size of cloves)
1 t. turmeric
2 t. grated or finely minced fresh ginger
½ c. crushed tomatoes
14 oz. can of unsweetened coconut milk (mixed to homogenize before adding)
1 T. brown sugar
2 t. lime juice (if you have tamarind paste, fel free to sue it in place of the lime juice)
1 jalapeno, seeded and thinly sliced (you can dice if you prefer)
1 lb. firm white fish, preferably halibut, cut into 2 inch chunks
cilantro or parsley, chopped, or scallions, sliced, for serving (optional)
- Heat the oil in a large deep fry or sauté pan that has a cover over medium heat.
- Add the onion and sauté until it becomes translucent and begins to turn a bit golden.
- Add the coriander, cumin, paprika/chili, cayenne, garlic, turmeric and ginger and sauté until fragrant (about 2-3 minutes).
- Add the crushed tomato and cook for 2-3 minutes more.
- Add the coconut milk, brown sugar lime juice (or tamarind paste) and the jalapeno and stir and simmer until mixture is thoroughly combined.
- Gently add the fish piece to the curry, reduce the heat to medium low, cover and cook until the fish is just cooked (this can take anywhere from 3 to 10 minutes depending on the heat level). Check often; it is cooked when each piece of halibut just turns opaque throughout.
- Serve the curry over, or alongside, basmati rice, and top with cilantro, parsley, or scallions, if you wish.