FISH CURRY
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(inspired by an English guy on PBS from many years ago, Food 52,
and Cara Eisenpress's Vietnamese Fish Stew from "In the Small Kitchen")
Ingredients:
1 1/2 pounds cod, halibut, flounder or any flakey white fish, cut into 1-2 inch pieces
1 teaspoon ground turmeric
1 teaspoon Kosher salt
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3 Tablespoons, olive oil, unsalted butter or a combo of both
2 medium onions, thinly sliced 1/4" moons, about 5 cups
a pinch of Kosher salt
4-5 cloves garlic, minced
2 jalapenos, finely diced, about 2 Tablespoons, or 1/2 teaspoon cayenne
pepper, more or less to taste
1 Tablespoon grated fresh ginger, or finely diced, about a 2" piece
1 Tablespoon plus 1 teaspoon curry powder, up to 2 Tablespoons>br> 2/3 cup white wine or mirin
1 13.5 oz. can of coconut milk, full fat is best, but lite is ok.
2 - 2 1/2 cups water
1 pound baby yukon gold potatoes, or regular size cut into 1 inch pieces
2 heads of bok choy, or 6 baby bok choy, cut into 1 inch pieces
2-4 Tablespoons Major Grey's Chutney, optional but recommended
more salt and pepper to taste
1 -2 Tablespoons fresh lime juice, plus extra for serving
Make the fish curry:
In a medium bowl, add the fish and sprinkle with the turmeric and salt. Toss to coat and let sit for 5-10 minutes, while you're prepping the vegetables.
In a large heavy, lidded pot, melt the butter and oil, and add the onions with a pinch of salt. Toss to coat, and saute until translucent, about 5 minutes. Add the garlic, jalapeno, ginger and curry powder, and cook for another minute or 2. Add the wine or mirin, and cook to reduce the liquid by about half. Add the coconut milk and water and bring to a boil. Add the potatoes, lower the heat to a simmer. Cover and cook until the potatoes are fork tender, about 12-14 minutes. (You can prepare this part up to a day in advance.)
Add the bok choy and chutney, stir to combine, and cook for another 2-3 minutes. Add the fish, pressing the pieces into the liquid so that they are submerged as best you can. Cover the pot and simmer for 4-5 minutes, until the fish is cooked through and flakes easily with a fork. Stir in the lime juice. Ladle the stew into bowls and serve with an extra squeeze of lime if desired. Can be stored in the fridge for 2 days.
Makes 4-6 servings. YUM!
LESSONS Learned:
1. It's best to buy your fish the same day that you plan to make the stew.
2. Full fat coconut milk is best, but you can substitute light coconut milk. Also this does not mean coco lopez which is sweetened.
3. You'll see a few ingredient amount choices. My preferences are listed first, but you can adjust to your taste.
4. The fish cooking time may vary, depending on how big you have cut the pieces of fish. But basically the fish will be done when it just begins to flake apart with a fork. Around 4-5 minutes.
5. If 4-6 servings is too much, you can easily cut the recipe in half.