Kerala Fish Curry

This popular dish comes to you from the gorgeous state of Kerala on the west coast of India. Serve with simple Basmati rice. I made this for my first time the other day. It's simple and delicious. One word of warning, however. If you can track down the green cardamom pods and remove them before eating, that would be best. If you end up biting into one while eating, the potency of the flavor can be quite shocking.

Ingredients:

4-5 whitefish filets (such as tilapia, catfish, or cod)
1 t. turmeric powder
6 T. vegetable oil
1/2 t. black mustard seeds
2 green cardamom pods, bruised
2 cloves
8 fresh curry leaves
1 large red onion, finely chopped
1 t. grated fresh gingerroot
Table salt, to taste
1 t. red chili powder
1/4 t. turmeric powder
1 t. coriander powder
1 (14 oz.) can light coconut milk


1. Place the fish filets in a bowl. Rub the filets well with the turmeric and set aside for about 10 minutes. Rinse filets and pat dry.

2. In a medium-sized nonstick skillet, heat 4 tablespoons of the vegetable oil. Add 1 filet at a time and shallow-fry until brown on both sides. Remove from the skillet with a slotted spoon and drain on a paper towel. Continue until all the filets are fried. Set aside.

3. In a large skillet, heat the remaining vegetable oil. Add the mustard seeds, cardamom, and cloves. As soon as they begin to sputter, add the curry leaves, onion, and ginger; sauté for 7 to 8 minutes or until the onions are well browned.

4. Reduce heat. Add the salt; red chili, turmeric, and coriander powder; sauté for 1 minute. Add the coconut milk and simmer for about 10 minutes. Don't let the coconut milk boil.

5. Add the fried fish to the coconut curry and spoon the sauce over the fish. Simmer for 5 to 7 minutes or until the fish is completely heated through. Serve hot.