Fragrant Coconut Fish Curry

 

11/2 lbs (700 g) swordfish or mahi mahi

3 stalks lemongrass, tender inner part of bottom third only, thinly sliced

2–3 curry leaves or kaffir lime leaves

3/4 cup (70 g) grated

fresh coconut (see note)

2 tablespoons oil

10 Asian shallots, sliced

4 cloves garlic, thinly sliced

4 cups (1 liter) thin coconut milk

1 teaspoon tamarind pulp (see note)

Few sprigs lemon basil

 

Spice Paste

2 teaspoons black peppercorns

2 teaspoons coriander seeds

11/2 teaspoons cumin

seeds

1 teaspoon fennel seeds

1 stick cinnamon

1/2 in (1 cm) ginger root, peeled and sliced

1 teaspoon ground turmeric

6–8 shallots, peeled

3–4 red finger-length chilies

3 cloves garlic, peeled

1 teaspoon salt

 

1 To prepare the Spice Paste, dry-fry the peppercorns, coriander, cumin, fennel and cinnamon in a pan over low heat, shaking the pan frequently, until the spices are fragrant, 1–2 minutes. Grind to a powder in a spice grinder or blender. Add the ginger, turmeric, shallots, chilies, garlic and salt. Process to a smooth paste.

2 Spread the Spice Paste over the fish cutlets and sprinkle with the sliced lemongrass and curry or kaffir lime leaves. Marinate for 15–30 minutes.

3 While the fish is marinating, dry-fry the grated coconut in a wok over low heat, stirring frequently, until golden brown. Grind in a blender or food processor until it becomes an oily paste. Set aside.

4 Heat the oil in a wok or saucepan. Add the shallots and garlic and stir-fry until soft, 1–2 minutes. Add the coconut, coconut milk and tamarind. Bring to a boil gently over low heat, stirring constantly. Add the marinated fish and simmer, uncovered, until the fish is tender and the sauce thickens, about 10 minutes. Garnish with the basil leaves and serve.

 

Grated fresh coconut can be purchased from Asian markets or you can grate it yourself. Purchase coconuts that are heavy and have a lot of juice in them. Crack it open and drain the juice. Break the shell into smaller pieces by turning it on a firm surface and knocking it with a mallet. Use a knife to release the meat from the shell. Remove the flesh from the shell and peel the brown outer skin using a vegetable peeler. Grate the flesh in a blender or food processor, adding a little water to help the blades turn.

 

Tamarind is the fruit of the tamarind tree seed pot. The dried pulp is sold in packets or jars and generally still has some seeds and pod fibers mixed in. It is used as a souring agent in many dishes.

 

Serves 4

Preparation time: 45 mins

Cooking time: 25 mins