October 30, 2017
Fenugreek is an incredible herb/spice that smells and tastes like nothing when dry but releases fragrance & a depth of flavor when cooked. If too much is added, it can make food bitter. When just right it is transformative. Here it balances nicely with the sweetness of the carrots and coconut. Fresh can be hard to come by but many Oriental and Indian grocers will carry it regularly in the winter time. It is usually sold by the bunch, just like cilantro.
Makes 2 1/2 cups
1 pound skinless firm fish fillet (such as halibut or cobia)
1/2 teaspoon ground turmeric
1 teaspoon sea salt
1 bunch fenugreek, chopped fine (or 1/2 cup dry fenugreek leaves)
2 cups coconut milk
2 tablespoons ginger purée
1 serrano pepper, minced
1 large carrot, peeled and cut into 1-inch cubes
3 tablespoons coconut oil
Pinch of asafoetida
1 teaspoon black mustard seeds
1 cup chopped green onions or leeks
Cut the fillets into 2-inch pieces and marinate with turmeric and 1 teaspoon salt. If using fresh, wash the fenugreek leaves, discard the bottom 2 inches of the stems and finely chop the rest.
In a stock pot, bring the coconut milk, ginger purée, serrano, 1 teaspoon salt, and carrots to a boil. Turn the heat down, cover the stockpot and simmer for 15 to 20 minutes or until the carrots are tender. If the mixture appears to get dry, add some water. If has too much liquid, cook with the cover off.
Gently add the marinated fish pieces and simmer for 2 minutes. Turn the heat off and stir in the chopped fenugreek leaves.
Heat the coconut oil and pop the asafoetida and mustard seeds. Immediately add the green onions. Sauté for 3 to 4 minutes on low heat, then drizzle over the fish curry. Serve immediately.
This is one of the easiest and most flavorful way to cook fish. The fish is basically poached and all the flavor remains within the sauce.
December 02, 2022