Fish Masala
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
57
Spice
41
Sweetness
61
Sourness
48
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tsps
Black Mustard Seed2 large
Garlic Cloves (smashed)2 tbsps
Ground Coriander1 tsp
Ground Turmeric1 tsp
Curry Powder3 cup
Water3 tsp
Salt1 cup
Mango (diced 1/4 inch)Directions:
1
Scoop off 1/4 cup cream from top of canned coconut milk
2
Reserve remaining cream and milk for another use
3
Heat oil in wok over moderate heat until hot but not smoking
4
Add mustard seeds and cook until they make popping sounds, about 15 seconds
5
Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute
6
Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds
7
Add tomatoes and cook, stirring, 1 minute
8
Add water and bring to a boil
9
Reduce heat and simmer, covered, 5 minutes
10
Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes
11
Gently stir in mango
12
Scoop off 1/4 cup cream from top of canned coconut milk
13
Reserve remaining cream and milk for another use
14
Heat oil in wok over moderate heat until hot but not smoking
15
Add mustard seeds and cook until they make popping sounds, about 15 seconds
16
Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute
17
Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds
18
Add tomatoes and cook, stirring, 1 minute
19
Add water and bring to a boil
20
Reduce heat and simmer, covered, 5 minutes
21
Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes
22
Gently stir in mango
23
*We like Laxmi brand
24
Available at Indian markets and Kalustyan's (212-685-3451)
25
*We like Laxmi brand
26
Available at Indian markets and Kalustyan's (212-685-3451)