May 17, 2020
Serves 3 to 4
1/2 bunch asparagus
2 tablespoons unpeeled grated ginger
1 1/2 teaspoons sea salt, divided
8 to 10 ounces firm fish fillet, cut into 1-inch pieces
4 tablespoons coconut oil
1 teaspoon black mustard seeds
8 to 10 kari leaves
1 serrano pepper, thinly sliced
1 cup coconut milk
1 cup loose herbs for garnish (such as basil, cilantro, or mint)
Discard the bottom two inches of the asparagus and thinly slice the stalks leaving the tips intact and separate.
Marinate the fish in one teaspoon salt and combine with grated ginger and asparagus tips. Refrigerate until ready to cook.
In a shallow stockpot, heat the coconut oil until it is just shy of smoking. Pop the mustard seeds and fry the kari leaves. Within seconds, add the sliced asparagus stalks and serrano pepper. Turn the heat down, cook for 2 to 3 minutes, then add the coconut milk and remaining salt. Cover the stockpot and let the mixture simmer for 3 to 4 minutes.
Add the seasoned asparagus tips and fish pieces to the curry and simmer for another 1 to 2 minutes covered.
Turn the heat off and let the curry rest for another 5 minutes. Garnish with herbs and serve.
December 02, 2022