Hot, coconutty, and filling… this curry can be served without anyone else as a rich little fish stew or on a cushy pad of basmati rice. The trickiest piece of this dish is gathering the fixings as a whole!
- 1 tablespoon vegetable oil
- 6 fresh curry leaves or bay leaves
- 2 onions, sliced into strips
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground turmeric 1 teaspoon cayenne
- 1⁄2 teaspoon ground fenugreek 2 cups unsweetened
- coconut milk
- 2 green chiles, sliced into thin strips
- 1 medium tomato, chopped
- 11⁄2 pounds fish steaks or fillets, rinsed and cut into
- bite-sized pieces (fresh or frozen and thawed) 2
- teaspoons salt
- Juice of
- 1⁄2 lemon
- Heat oil in an uncovered pressure cooker over medium heat. Drop
in the curry leaves and lightly fry them until golden around the
edges (about 1 minute). Add the onions, garlic, and ginger and
sauté until the onions are soft. Add coriander, cumin, turmeric,
cayenne pepper, and fenugreek and sauté them together with the
onions until they have released their aroma (about 2 minutes).
- Deglaze the pan with the coconut milk, making sure to unstick
anything from the bottom and incorporate it in the sauce. Add the
chiles, tomato, and fish. Stir delicately to coat the fish well with
- Turn the heat up to high and when the cooker reaches pressure,
lower the heat to the minimum needed to maintain pressure. Cook
for 4–5 minutes at low pressure (or 2–3 minutes at high pressure).
- When time is up, open the pressure cooker by releasing pressure.
- Add salt and lemon juice just before serving.