| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 19g | 12g | 8g |
| sugars | fibre | protein | salt |
| 1g | 2g | 29g | 0.75g |
Why I Love Indian Fish in Spicy Roasted Coconut Sauce
I adore the complex interplay of flavors in the Indian dish, Fish in Spicy Roasted Coconut Sauce. It’s a recipe that stands on the bold shoulders of traditional Indian cuisine, but somehow still manages to feel right at home next to my Tex-Mex repertoire. It’s this intriguing fusion of worlds that truly excites me every time I glance at the list of inviting ingredients.
Fusion of Flavors
Just like the familiar comfort of Tex-Mex cuisine in which I was brought up, this distinctive recipe weaves together spicy, sour, and aromatic notes in a symphony of flavors. To beautifully flaky white fish, we add a vibrant array of spices – the assertive heat of green chilies, the mellow smokiness of red chili powder, all rounded out by garam masala’s nuanced warmth. Add to this a generous helping of roasted coconut, and what you have is a dish that, for me, taps into the gastronomic soul of South India.
An Ode to Indian Cuisine
Every time I cook up the Fish in Spicy Roasted Coconut Sauce, I can’t help but remember Chef Vikas Khanna, a celebrated Indian chef and author. His approach to Indian cuisine, reverent of tradition yet bold in innovation, has always inspired me. While this isn’t a Chef Khanna’s recipe per se, his philosophy has certainly influenced how I approach this dish– taking the best bits of tradition and re-imagining it in exciting ways.
But why I love this recipe isn’t just about the vibrant flavors. I love it because it allows me to introduce my students to a cuisine that may be unfamiliar but is deeply flavorful and richly rewarding. From roasting the coconut to preparing the fish, each step is a culinary adventure that lets the kids and me explore a world far removed from our Texas kitchen but no less beautiful for being so. And in the end, what we get is a delicious culinary treasure that wonderfully combines seafood and spices, a luscious celebration of flavors bound by love for food and exploration.
What You’ll Need
- 2 pounds of White Fish fillets
- 1/2 cup of Grated Coconut
- 2 tablespoons of Coconut Oil
- 1 large Onion, finely chopped
- 2 Green Chilies, slit
- 1 tablespoon of Ginger, finely chopped
- 1 tablespoon of Garlic, finely chopped
- 1 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Garam Masala
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Fennel seeds
- 1/2 teaspoon Red Chili Powder
- 1/4 cup of Tamarind pulp
- 1/2 cup of Water
- Salt, to taste
- Handful of Curry Leaves
- 1/4 cup of Cilantro leaves, chopped for garnishing
Method
Step One
Start by cleaning the fish fillets thoroughly and keeping them aside to fully drain.
Step Two
Take a nonstick pan and heat it over medium flame. Roast the grated coconut until it becomes golden brown and aromatic. Stir it continuously to prevent it from burning. Once done, let it cool completely.
Step Three
In the same pan, heat two tablespoons of coconut oil. Add mustard seeds and fennel seeds. When it starts to sputter, add the finely chopped onion, green chilies, ginger, and garlic. Saute until onion turns golden brown and the raw smell of the ginger and garlic goes away.
Step Four
Lower the heat and add turmeric powder, coriander powder, garam masala, and red chili powder. Mix it well for a minute until the spices blend together.
Step Five
Add the tamarind pulp, salt, and water into the pan. Mix well and let it simmer until the raw smell of the tamarind goes away.
Step Six
Add the roasted coconut to the mixture and stir well. Then place the fish fillets on the mixture and cover the pan. Cook on a low flame for 15-20 minutes or until the fish is fully cooked.
Step Seven
Finally, add a handful of curry leaves and a quarter cup of chopped cilantro leaves and give it a gentle mix. Your Fish in Spicy Roasted Coconut Sauce is ready to serve.
