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Asparagus Fish Curry

This fish curry is as simple as one can get. The best part about simmering the fish pieces in the sauce is that all the flavor of of the fish goes back into the sauce, which is rich with creamy coconut and the tang of ginger and serrano pepper. The asparagus is added at the end to maintain the freshness and the crunch. Enjoy this with simple turmeric rice.

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Cook Time

25 Minutes

Serves

3

Directions

Step 1

Discard the bottom two inches of the asparagus and thinly slice the stalks leaving the tips intact and separate.

Step 2

Marinate the fish in one teaspoon salt and combine with grated ginger and asparagus tips. Refrigerate until ready to cook.

Step 3

In a saucepan or frying pan, over high heat, warm the coconut oil until it is just shy of smoking. Pop the mustard seeds and fry the kari leaves and red chile. Within seconds, add the minced onions and cook on high to medium high for 4 to 5 minutes. They should turn golden brown. Add the coconut milk, serrano and remaining salt and bring the mixture to a boil. Lower and simmer for 5 to 7 minutes.

Step 4

Add the sliced asparagus stalks and fish mixture. Turn the heat down, cook for 2 to 3 minutes, then turn the heat off. Let it rest for 10 to 12 minutes. Garnish with herbs and serve with fresh lime juice.

Ingredients

1 bunch asparagus

2 tablespoons unpeeled minced ginger

1 1/2 teaspoons sea salt, divided

10 to 12 ounces firm fish fillet, cut into 2-inch pieces

4 tablespoons coconut oil

1 teaspoon black mustard seeds

4 to 5 dry red chiles

1/2 cup minced onions

8 to 10 kari leaves

1 serrano chile, thinly sliced

1 14-oz can coconut milk

1 cup loose herbs for garnish such as basil, cilantro, or mint

Juice of 1 lime

Step 1

Discard the bottom two inches of the asparagus and thinly slice the stalks leaving the tips intact and separate.

Step 2

Marinate the fish in one teaspoon salt and combine with grated ginger and asparagus tips. Refrigerate until ready to cook.

Step 3

Step 4

1 bunch asparagus

2 tablespoons unpeeled minced ginger

1 1/2 teaspoons sea salt, divided

10 to 12 ounces firm fish fillet, cut into 2-inch pieces

4 tablespoons coconut oil

1 teaspoon black mustard seeds

4 to 5 dry red chiles

1/2 cup minced onions

8 to 10 kari leaves

1 serrano chile, thinly sliced

1 14-oz can coconut milk

1 cup loose herbs for garnish such as basil, cilantro, or mint

Juice of 1 lime

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