COCONUT FISH CURRY
Turmeric gives this seafood dish rich flavor and anti-inflammatory benefits.
This (mostly) classic recipe comes from Kerala, in southern, coastal India, where seafood and coconut are in great abundance. "It's ready in just 30 minutes and can also be made with shrimp or mussels," says recipe developer and cookbook author Grace Parisi.
2 tablespoons neutral oil, such as safflower or canola
1 small sweet onion, finely chopped
1 tablespoon ginger, minced
1 jalapeño or serrano chile, seeded and minced
1 large garlic clove, minced
¼ cup unsweetened finely shredded coconut
1 tablespoon Madras curry powder
1 teaspoon turmeric
1 teaspoon brown or black mustard seeds
10 fresh or dried curry leaves
1 vine-ripened tomato, chopped
2 cups clam broth
½ cup coconut milk
2 teaspoons cornstarch dissolved in 2 tablespoons water
1 pound white fish fillets, such as sea bass, red snapper, or halibut, cut into 2-inch pieces
3 ounces baby spinach
2 scallions, thinly sliced
Optional (for serving)
4 cups steamed basmati rice
1. Heat the oil in a medium pot until shimmering. Add the onion, ginger, chile, and garlic, and cook over moderate heat, stirring occasionally, until softened and lightly browned, 7–8 minutes. Add the shredded coconut, curry powder, turmeric, mustard seeds, and curry leaves, and cook until fragrant, about 1 minute.
2. Add the tomato, clam broth, and coconut milk and bring to a boil. Simmer over moderate heat until slightly reduced, about 15 minutes. Stir in the dissolved cornstarch mixture, bring to a boil, and cook until slightly thickened, 1–2 minutes. Season to taste with salt.
3. Add the fish and spinach, reduce the heat to medium, and simmer just until fish is cooked through, about 3 minutes, then stir in the scallions.
To Serve: Divide into 4 bowls along with rice and cilantro.