Consider this fish curry a complete meal.
Once you master the delightful gamut of Indian flavors in your own kitchen, it will be kind of hard to have an appreciation for them in a restaurant, as you will do better each time at home.
I made this fish curry with Swiss chard, because a magnificent bunch was waving at me invitingly, I just had to take it home, and indeed it paired beautifully with the fresh tomatoes. But you can substitute other vegetables for the Swiss Chard (cauliflower, peas, small potatoes, sliced okra etc…)
For a vegetarian dish:
Proceed with this fish curry recipe, and substitute 2 pounds of extra-firm tofu cut into inch cubes or unflavored seitan for the fish.
- 1 cup water
- 1/2 cup canned coconut milk (not the one marked "light")
- 1 1/4 pounds thick fish fillet (scrod, sea trout, Chilean sea bass, halibut, salmon, even large tilapia, etc.), cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 pouch Levana Nourishments Garden Vegetable
- 1 tablespoon curry, or more to taste
- 1 tablespoon cumin
- 1 large tomato, diced small
- 5 ribs Swiss chard, stems and leaves, sliced thin (settle for 1 cup chopped frozen kale or spinach)
- 1/2 cup natural canned chick peas, drained and rinsed (skip if you are serving the fish curry with rice)
- Salt to taste
Bring all ingredients to boil in a large skillet with sides. Reduce flame to medium and cook covered for 15 minutes or a little longer, until the vegetables are tender and the sauce thickens a little. Serve hot, alone or with rice.