Cherry & Dennis Helper Habitat
Indian Fish Curry
印度椰香魚咖喱
Recipe overview
Indian Fish Curry uses individually measured ingredients and a practical Hong Kong home-kitchen sequence to preserve the dish's characteristic texture and sauce.
01
Ingredients
Main ingredients
- 700 g boneless firm white fish fillet
- 400 ml coconut milk
- 250 g tomatoes
- 200 g onion
- 200 ml water
- 12 curry leaves
Fish marinade
- 1/2 tsp ground turmeric
- 1/2 tsp salt (for fish marinade)
Curry seasoning
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1/2 tsp ground turmeric (for curry)
- 1 tsp chilli powder
- 1 tbsp tamarind paste
- 1 tsp salt (for curry)
Cooking oil
- 2 tbsp vegetable oil
02
Tools
- household hob
- raw-fish cutting board and chef's knife
- clean vegetable cutting board and chef's knife
- large bowl and measuring spoons
- heavy deep pot and wooden spoon
- food thermometer and wooden spoon
- white serving dish and wooden spoon
03
Steps
Step 1
Cut boneless firm white fish fillet
Cut 700 g boneless firm white fish fillet into even pieces on the raw-fish cutting board for about 4 minutes; immediately wash and disinfect the board, knife and hands afterwards.
Step 2
Marinate boneless firm white fish fillet
Marinate 700 g boneless firm white fish fillet, 1/2 tsp ground turmeric, 1/2 tsp salt with large bowl and measuring spoons for 15 minutes until smooth and evenly combined.
Step 3
Cut onion
Use the separate clean vegetable board and knife to cut 200 g onion and 250 g tomatoes for about 5 minutes until evenly sized; do not use an unsanitized raw-fish board.
Step 4
Fry mustard seeds
Fry 1 tsp mustard seeds, 1 tsp cumin seeds, 2 tbsp vegetable oil with heavy deep pot and wooden spoon over medium heat for 1 minute until fragrant without scorching.
Step 5
Fry onion
Fry 200 g onion, 12 curry leaves with heavy deep pot and wooden spoon over medium heat for 6 minutes until golden and set.
Step 6
Reduce tomatoes
Reduce 250 g tomatoes, 2 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp chilli powder, 1 tbsp tamarind paste, 1 tsp salt with heavy deep pot and wooden spoon over medium heat for 8 minutes until the sauce coats the back of the spoon.
Step 7
Bring to a boil coconut milk
Bring to a boil 400 ml coconut milk, 200 ml water with heavy deep pot and wooden spoon over medium heat for 3 minutes until steadily boiling.
Step 8
Simmer coconut milk
Simmer 400 ml coconut milk, 250 g tomatoes, 200 g onion with heavy deep pot and wooden spoon over low heat for 5 minutes until smooth and evenly combined.
Step 9
Add boneless firm white fish fillet
Add 700 g boneless firm white fish fillet with heavy deep pot and wooden spoon over low heat for 8 minutes until the centre reaches 75°C, is opaque and flakes easily.
Step 10
Check boneless firm white fish fillet
Check 700 g boneless firm white fish fillet with food thermometer and wooden spoon for 1 minute until the centre reaches 75°C, is opaque and flakes easily.
Step 11
Rest boneless firm white fish fillet
Rest 700 g boneless firm white fish fillet, 400 ml coconut milk with heavy deep pot and wooden spoon for 3 minutes until the heat has settled and the food is safe to handle.
Step 12
Serve boneless firm white fish fillet
Serve 700 g boneless firm white fish fillet, 400 ml coconut milk, 250 g tomatoes with white serving dish and wooden spoon for 2 minutes until the sauce coats the back of the spoon.
Common mistakes
- Failing to dry boneless firm white fish fillet lowers the pan temperature and dilutes flavour.
- Changing the measured amount of ground turmeric unbalances the dish.
- Excessive heat overcooks the outside of boneless firm white fish fillet before the centre reaches the required state.
- Serving without the final doneness check can leave boneless firm white fish fillet undercooked or overcooked.
Tips
Measure and arrange every ingredient in step order. Clean the board and knife after handling boneless firm white fish fillet, then judge completion by time, appearance and centre doneness.
