Easy Fish Curry

I started cooking regularly more out of a need to find something healthier than restaurant food as an everyday option. Back then, I was working 15-16 hour days and cooking was a luxury although a necessity (for the reason stated in the previous line). So, I tried to find easy recipes that were quick as well as tasty. Pasta ofcourse is simple and fast. But eating pasta everyday was counter-productive to my cooking strategy. So, I turned to my roots - Indian cooking.

It's in my blood; I grew up with it all around me and although I rarely (almost never!) stepped into the kitchen at home, it is easy for me to create Indian dishes. The flavor combinations come intuitively and although most of the dishes are involved, there are some which are quick and with a little help from the store, even quicker.

My mother has always been an inspiration for fast and flavorful cooking. She did not believe in spending too much time in the kitchen. Yet, she turned out dishes after dishes which were fantastic. She would whip up a whole three-course meal in under an hour! I still haven't been able to emulate that efficiency...

This fish curry was borne out of the need for a quick meal while incorporating the familiar flavors that I grew up with. Indian coasts have abundant fresh seafood as well coconut trees. The pairing is almost reflexive. Although curry is the all-inclusive, generic name used for any Indian dish with a gravy outside India, dishes made with coconut paste or milk would be called Kurma or Korma back home. So the correct nomenclature for this dish would be Fish Kurma.

The beauty of this dish is in the simplicity of its ingredients. It uses just three - fish, tomato puree and coconut milk. That is it! And, it goes well with any kind of firm fish or shrimp. This is my version of a 30-minute meal that is satisfying as well as comforting.

I tend to make it spicy because that's the way we had it at home. But, you can easily tone it down to suit your palate.

Fish Kurma

3/4 lb firm white fish in 2 inch cubes
1 6 oz can tomato paste
1 14 oz can coconut milk
1/2 tsp cumin seeds
4 cloves
1 star anise
1/2 stick of cinnamon
5 whole peppercorns
1/2 tsp tumeric
1 tsp cumin-coriander powder
1 tsp chilli powder or cayenne
2 tsp garam masala (very commonly used Indian spice, you can make it at home or buy from Indian store)
salt to taste
1 T vegetable oil

Fish marinade
2 tsp salt
1 /4 tsp turmeric
1 tsp chilli powder

Rub the fish pieces evenly on all sides with the marinade and set aside.

In a sauce pan, heat the oil over low flame. Drop in the cloves, peppercorns, cinnamon, cumin seeds and star anise and saute until they release their aromas. Add the powder spices and cook for a minute. Increase heat to medium, add tomato paste and 1 cup of water. Simmer until the tomato is cooked. Stir in the coconut milk and bring the Kurma to a rolling boil over medium-high heat. Lower to medium and simmer for 10 minutes till mixture thickens slightly.

Carefully add in the fish pieces ensuring that they are fully covered by the gravy. Cook on medium heat for 10-15 minutes until the fish is cooked and flaky.

Let the kurma rest for 5 minutes off the heat and then serve over hot flavored rice.

Tip: To make flavored rice, saute 4 cloves, 2 cardamoms, 5 whole pepper corns, 1 bay leaf and 3/4 tsp cumin seeds in 1/2 tablespoon of vegetable oil or ghee. Add 2 cups of basmati rice and 1.5 tsp of salt and lightly toss everything together. Add 4 cups of water and cook with lid-on over medium heat until the water completely evaporates and the rice is puffed.