A Kerala Fish Curry, Quick and Spicy And Great For Chilly Days And Nights

   For the last month pr so we've have the Atmospheric River pissing on us up here in Sonoma it seems, 24/7. The state really needs the water, the Sierra needs the snow pack.  After drought years, the aquafer has to be restored and all the water we're getting both as snow and rain are going a long way toward helping. Both ends of the California have been weather-whacked, but it seems like most of it has been focused in the north lately. When the atmospheric river parked itself over our town last week, the gentle little creek that is across the road turned into this:

Of course that was mild compared to what happened  at the Russian River.

So, we're grateful things stayed manageable here in Sonoma. The cold temps however demand something warm in the belly, and nothing warms one up like a good curry, especially a spicy one from Kerala. Now this curry requires Kokum, which I usually have on hand.  However I was fresh out, and so used tamarind as a substitute. 

Kerala Fish Curry

 

Here's What You Need:

1/2 Pound of fish cut up into pieces. You want a meaty fish. I used some cod and also tossed in some fresh prawns and scallops for good measure.

1 Small onion halved then cut into thin half moon slices
8 Thinly sliced shallots
1 Tbs Crushed fresh ginger
2 Serrano chilies slit lengthwise
1 Tbs Kashmiri Chili powder
1 Tbs Ground Coriander
1/2 tsp Turmeric
3 or 4 Fenugreek seeds
2 tsps Tamarind paste
2 Cups of full fat coconut milk
1 cup of light coconut milk
Salt to taste
Curry leaves (optional)

Here's What To Do:

Heat  about 2 Tbs of coconut or other vegetable oil in a skillet or kadhi.
When the oil is hot, toss in the crushed ginger and saute it.
Add the onion, and Serrano chili. Stir everything around.
When the onion starts to get translucent and a bit brown, add in the coriander, fenugreek, turmeric and Kashmiri chili.
Turn the heat down low and cook the spices for a minute or two.
Add the tamarind paste and salt to taste.
Add 1 cup of light coconut milk and 1 cup of full fat coconut milk to the pan. bring it to a boil.
When the coconut milk is boiling, turn the heat way down and add the pieces of fish.
Cook until the fish is cooked through. This takes about 15 to 20 minutes depending on the size and thickness of the pieces of fish you've used.
When the fish has cooked through, add 1 cup of full fat coconut milk.
Stir everything around and let cook on a low flame for another 5 minutes.
Take it off the heat and serve it up.

NOTE:
This can be made ahead, and like almost all Indian dishes tastes better on the day after. So, if you're planning on a dinner party, this is one dish that can easily be made a day ahead.

I served this up with some homemade roti

This fish curry cooks up very quickly, and even though one can make it ahead and serve it the next day for an even better marriage of flavors, we just polished it off for lunch. It's definitely going on the rotation at our house.

Coming up next, an Italian dish of fish, olives, tomatoes, and artichoke hearts that's good enough for company but also works as an easy lunch or dinner. Follow along on Twitter @kathygori
 

Go Fish! Go Easy!! Plus, Win Some Shredded Coconut! Take a Chance!

 Summertime and the cookin' is easy. Well, maybe not easy but at least fast and if at all possible, quick.
  In a lot of hot climate countries, kitchens are not in the main house. There is a good reason for that. In a lot of hot climate countries it is simply too freakin' hot! I have always dreamed of one day having an outdoor kitchen. Of course I want an indoor one also, but mmmmmm that outdoor set-up with the wood burning brick oven and the grill and sink and....okay. Back to reality.
  I really can't complain because I have a pretty sweet set up here, and even if I did have that wood burning oven, I probably couldn't use it without risking burning up the entire hill and my neighbors' vineyard.
  Alan is my grill master (and a fine one he is too!) but sometimes when it's really, really, really hot, it's even too hot for an outdoor kitchen and my grill master. Because who wants to stand out in 110 degree heat grilling??
 That's why yesterday I decided to Go Fish!
   Fish at it's best is cooked quickly. This is contrary to all my childhood Friday fish dinners when fish was not considered done unless it resembled a composite roofing tile. This, despite the fact that I grew up in a city famous for its' fish and I am Italian. We're supposed to know how to cook fish. Supposed is the operative word here.
  Time passed, I started cooking Indian food and there are many, many, many, amazing Indian fish recipes. I love all of them!
  Since we were having an epic heat wave here in Sonoma I wanted something that would cook up easily and fast. Something that wouldn't heat up the house and that when combined with a simple spinach, coconut and peanut powder salad, would make a whole meal.
     I decided on Fish with Yogurt Sauce. I chose this dish for a number of reasons, the main one being that I happened to have all the ingredients in my larder, everything except the fish. Of course not the fish, because that would be...dangerous.
    This is a South Indian dish with a few basic ingredients. Here's how it goes.

    
   Start with 1 pound of a mild-fleshed fish. Catfish, Snapper or Basa. I chose Basa, since it was on sale.
   Pat the fish dry, cut it into pieces and set it aside.
   In a deep skillet or kadhai heat:
  3 Tbs of vegetable oil. I used coconut oil.
  When the oil is hot add in 1 onion finely chopped.
 Stir fry, until it starts to brown slightly.

  Then toss in:
  1 and 1/2 inch piece of ginger peeled and finely chopped
  6 chopped shallots
  1 tsp of cumin
  2 tsp of coriander
  1/4 tsp of turmeric
  1 tsp of garam masala
    Stir it up and keep it spinning for about 2 minutes.

 
  When things have softened nicely, about two minutes or so add:
  3/4 cup of plain yogurt
  4 finely minced green chiles

 Bring this mixture to a boil,  add salt to taste, then turn down the heat and let things simmer for about 10 minutes.
  Pop your pieces of fish into the sauce and cook until the fish is done, most likely about another 10 minutes or so.

When the fish flakes easily, you'll know you're done!

   Chop about 3 Tbs of fresh cilantro, scatter it across the dish and there you go, in 30 minutes,  Go Fish!

     So on those days when it's absolutely positively too, too hot to spend much time at the stove, this is the way to go. Leave the hot outside, keep it on the plate where it belongs!
  If you'd like to enter the Tropical Traditions Organic Shredded Coconut Giveaway here's how!!
    If you haven't heard about Tropical Traditions Organic Shredded Coconut,  I'm going to be giving away 1 tub of this fabulous dried shredded coconut to a lucky winner. Here are the rules.
  1.) Subscribe to Tropical Traditions free e-mail Newsletter by clicking the link. They offer all sorts of product specials and cool free recipes.
   After you do this, leave a comment on my blog letting me know you have, and either Twitter about my giveaway (@kathygori) or mention it on your blog with a link, and let me know.
Or
2.) Subscribe to the Tropical Traditions Newsletter and if you don't follow me on Twitter, follow me @kathygori and Twitter about the giveaway. Or sign up to follow my blog The Colors Of Indian Cooking and let me know you've mentioned the giveaway on your blog with a link.
Or
3.) Subscribe to the Tropical Traditions Newsletter and mention my blog and giveaway on Facebook, then let me know you have.
    I have to add for the fine print here:
Tropical Traditions provided me with a free sample of this product to review and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
    I'm offering this shredded coconut because I've been using it and it's great and I wanted  someone else to be able to enjoy it also.
  The winner will be drawn randomly through Random.org on Sept 1st.

Sunday Brunch and A Mildly Spicy Fish Molee

   If you can't take the heat, get out of the kitchen... and eat on the deck! That's the rule around our house. Unfortunately, it's been pretty unseasonably cool here in Sonoma and we haven't had a whole lot of hot, get-out-of-the-house-eat-on-the-deck Sundays. We had one last week however and the combo of the weather and that extra special 7 dollar cauliflower was too tempting to resist.
   Even though the cauliflower was the leading lady on the table we needed a supporting player, someone we could get for a price, that would get along with all the other dishes.

 In the movie business there are a whole list of actors and actresses who'd fit that description. In putting together an Indian dinner the casting list gets a little shorter. A quick trip to the market and                     I had my co-star. Basa, that versatile, affordable totally cooperative fish. Here's a little headshot.         

Not exactly glamorous but it gets the job done.
  After a little trip to the make-up trailer so to speak...voila! Why Basa, you're beautiful!

   Well, at least a little better looking. Okay, it's raw fish. It's still more attractive than the guy in the picture above.
    This dish can be made with anything from catfish to basa to red snapper. Any nice firm fleshed mild fish works very, very well. The recipe I used is my adaptation of a traditional Molee, a creamy fish curry from Kerala. Here's how to do it:
    Dry and cut 1 and 1/2 lbs of basa or snapper or catfish into 2 inch pieces.
    In a kadhai or deep skillet heat about 2 Tbs of coconut oil.
    When the oil is hot toss in:
  1 large onion. Cut it in half and slice it thinly.

  Stir the onions around for about 5 minutes or so till it softens. Then put in:
  3 crushed shallots
  2 green chilies finely chopped
  Keep on cooking until the onion has become even softer and turns translucent.
  Then toss in:
  2 tsp of turmeric
  1 tsp of coriander
  1 tsp of cumin
  4 cloves
  6 fresh or frozen curry leaves
    Stir fry all of this for about 2 minutes then it's coconut milk time!
  Pour in:
 1 and 2/3 cup of coconut milk
  1/2 tsp of salt
  bring it to just below the boiling point then lower the heat to simmer and cook for about 20 minutes.

Then add in your fish pieces.

Turn the heat up a bit and let the fish simmer gently for 5 minutes or so, or until the fish is cooked through and ready to serve.
  Check your seasoning. If you need more salt this is the time to add it.
  Chop about 2 Tbs of fresh cilantro and sprinkle it over the dish. Stir it in and you're done.

I accompanied this with a hot pineapple sambal which I served in the hollowed out pineapple for the coolness factor.

    Here's the recipe.
     This fish dish can be made, and often is, a lot hotter. So, if you'd like to spice up your fish dish a bit just lean on the chilies. Remember though, always taste before you add more.
     Coming up, a cold rice dish that "ties the room together" so to speak. Our adventures at a potato farm where they do things Old Skool and more about the Coconut Giveaway from Tropical Traditions.