Feb 26, 2015

Pineapple & Fish Curry

Pineapple & Fish Curry

Hi there, remember me? It’s been a while, but I’m still kicking!

Life got in the way of blogging. I hate it when that happens, but the good news is: I did manage to create a few pretty awesome recipes, if I say so myself. I’ve especially gone crazy ever since I bought my masala dabbas —round Indian spice boxes made from stainless steel with 7 round compartments and two measuring spoons. The scent that arises as soon as you take off the lid is nothing short of mind-blowing.

This is our new family favourite: a mellow fish curry (not too heavy on cumin or heat), that gets it sweetness from pineapple and it’s robust, complex layers of flavour from a simple but magical masala, onion, garlic, ginger and coconut milk. You can put this dish on the table in no-time! It tastes fantastic and double as amazing when you bake some naan to go along with it.

Especially my son likes this fish curry a lot, so just being a good citizen and passing along the recipe.

 

Ingredients:

 

Masala:

1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/4 tsp mustard powder
1/2 tsp chili powder (Mine’s extra hot. Add more if you like)
1/2 tsp sweet paprika powder
1/4 tsp ground black pepper
(1 1/2 tbsp water to be added later)
 

Fish:

1 pound firm white fish (I used cod loin), cubed
1 cup pineapple chunks, fresh or canned
1 large onion, finely minced
2 big garlic cloves
1 tbsp grated fresh ginger
2 Roma tomatoes, finely chopped
3 tbsp oil (neutral flavour like peanut oil)
1 can coconut milk (400ml – 1 2/4 cups)
cilantro or flatleaf parsley, for garnish
1 or 2 tbsp fresh lime juice
salt to taste
 

Whole spices:

2 tsp black mustard seeds
1/4 to 1 tsp cumin seeds
1/2 tsp fenugreek seeds
6 green cardamom pods, lightly bruised
10 curry leaves
 

Optional:

1 pandan leaf, tied in a knot
 

Directions:

I’m in love with these spice boxes! I have one for Indian spices, one for the more European spices and special spice mixes, and one for whole spices.
Dabbas

Let’s make the masala first. Simply combine all ingredients (sans the water) and stir well.
Pineapple & Fish Curry

Lightly bruise the cardamom pods with the back of your knife.
Pineapple & Fish Curry

I always keep fresh pandan leaves and curry leaves in the freezer. But I’m a bit of a freak, so don’t use me as a gauge. Just let them thaw out a bit first. The pandan leaf is optional, of course, but it does give a fantastic flavour.
Pineapple & Fish Curry

Grate the ginger and mash the garlic, along with a pinch of coarse salt, until it’s a paste.
Pineapple & Fish Curry

Tie the pandan leaf into a knot.
Pineapple & Fish Curry

Finely mince the onion, the (washed tomatoes) and cut the pineapple in chunks. You can use fresh or canned pineapple, with fresh being a heck of a lot tastier of course. Alas, it isn’t always in season.
Pineapple & Fish Curry

You’ll also need an artistic looking lime. Photoshop helps a lot.
Pineapple & Fish Curry

Use a thick and firm piece of fresh fish. I opted for cod loin: quite expensive, but tasty, thick and juicy. Very different from a thin fillet.
Pineapple & Fish Curry

Here’s where I broke out my whole-spice dabba.
Dabbas

I used my non-stick stir fry pan. Pour in the oil, add the bruised green cardamom pods, the cumin and mustard seeds. Cook until the mustard seeds start to pop. You can’t miss that sound, really.
Pineapple & Fish Curry

 
I use less cumin than you normally would, that’s mainly because my guys aren’t crazy about the flavour. Normal amount would be 1 tsp, I used 1/4 tsp to get just a hint of cumin. Just so you know.
 

As soon as the mustard seeds pop, you add the fenugreek and cook it for 30 seconds.
Pineapple & Fish Curry

Add the curry leaves and pandan leaf and give it a few more seconds before adding the onion. Cook until the onion goes translucent.
Pineapple & Fish Curry

Add the garlic and ginger paste and cook for an extra minute. This is my cue to remove the cardamom shells which are now probably empty.
Pineapple & Fish Curry

Add about 1 1/2 tbsp cold water to your masala and whisk well. It’ll turn into a thick paste now. Add it to the onion and cook, over low heat, for about 2 to 3 minutes.
Pineapple & Fish Curry

 
Masala (spice mixes) needs to be cooked properly! Always keep that in mind. Keep the heat low and add drops of water if you feel it might burn.
 

Add the tomato pieces and give it a minute.
Pineapple & Fish Curry

My all-time favourite coconut milk.
Pineapple & Fish Curry

Pour in the coconut milk and stir well. It’ll turn beautifully yellow. Season with salt to taste, start with 1/2 a tsp and work your way up from there.
Pineapple & Fish Curry

Bring the sauce to a boil, lower the heat and simmer for about 5 minutes. Gently drop the pieces of white fish into the sauce.
Pineapple & Fish Curry

And the pineapple chunks.
Pineapple & Fish Curry

Simmer the fish for 6 minutes, but cooking time depends on the size of the fish chunks. Don’t overcook them!
Pineapple & Fish Curry

Squeeze in fresh lime juice as a finishing touch.
Pineapple & Fish Curry

Discard the pandan leaf and serve with steamed rice, naan and vegetables. Garnish with cilantro or flatleaf parsley and, optionally, thinly sliced red pepper.
Pineapple & Fish Curry

 
We like to eat vegetables such as peas alongside Indian food.
 

It tastes crazy good! Gotta love these sunny-looking dishes.
Pineapple & Fish Curry

Pineapple & Fish Curry
Ingredients
    Masala:

    1 tsp turmeric
    1 tsp ground coriander
    1 tsp garam masala
    1/4 tsp mustard powder
    1/2 tsp chili powder (Mine’s extra hot. Use more if you like)
    1/2 tsp sweet paprika powder
    1/4 tsp ground black pepper
    (1 1/2 tbsp water to be added later)
     
    Fish:

    1 pound firm white fish (I used cod loin), cubed
    1 cup pineapple chunks, fresh or canned
    1 large onion, finely minced
    2 big garlic cloves
    1 tbsp grated fresh ginger
    2 Roma tomatoes, finely chopped
    3 tbsp oil (neutral flavour like peanut oil)
    1 can coconut milk (400ml – 1 2/4 cups)
    cilantro or flatleaf parsley, for garnish
    1 or 2 tbsp fresh lime juice
    salt to taste
     
    Whole spices:

    2 tsp black mustard seeds
    1/4 to 1 tsp cumin seeds
    1/2 tsp fenugreek seeds
    6 green cardamom pods, lightly bruised
    10 curry leaves
     
    Optional:

    1 pandan leaf, tied in a knot

Directions
    Combine all ingredients listed under masala. Finely mince the onion, tomatoes and cut the pineapple and fish in chunks. Grate the ginger and mash the garlic, along with a pinch of coarse salt, until it’s a paste. Use a thick and firm piece of fresh fish: I opted for cod loin. Pour the oil in a stir-fry pan, add the green cardamom pods, the cumin and mustard seeds. Cook until the mustard seeds start to pop. Add the fenugreek seeds and cook for 30 seconds.

    Add the curry leaves and pandan leaf and give it a few more seconds before adding the onion. Cook until the onion goes translucent. Add the garlic and ginger paste and cook for an extra minute. This is my cue to remove the cardamom shells. Add about 1 1/2 tbsp cold water to your masala and whisk well. It’ll turn into a thick paste now. Add it to the onion and cook, over low heat, for about 2 to 3 minutes.

    Add the tomato pieces and give it a minute. Pour in the coconut milk, whisk well and season with salt to taste. Bring the sauce to a boil, lower the heat and simmer for about 5 minutes. Gently place the pieces of white fish and pineapple chunks into the sauce. Simmer the fish for 6 minutes, but cooking time depends on the size of the fish chunks. Don’t overcook them! Squeeze in fresh lime juice as a finishing touch.

    Discard the pandan leaf and serve with steamed rice, naan and vegetables. Garnish with cilantro or flatleaf parsley and, optionally, thinly sliced red pepper.

Meal type: Fish, Main Course, Indian
Servings: 4
Copyright: © kayotickitchen.com
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