DAD’S FISH CURRY
Serves: 4 Spice blend:
3/4 tsp (4 mL) cumin seeds 1/3 tsp (2 mL) or more black peppercorns
1 1/2 tsp (7.5 mL) brown mustard seeds
1 tbsp (15 mL) coriander seeds or 1 tsp (5 mL) ground coriander
Curry:
3 large tomatoes, quartered 15 large garlic cloves, sliced 1/2 tsp (2.5 mL) chili powder 3/4 tsp (4 mL) ground turmeric 4 tbsp (60 mL) vegetable oil 2 dried chilies
1/4 tsp (1 mL) fenugreek seeds 1/4 tsp (1 mL) brown mustard seeds
Salt
1 lb 5 oz (600 g) firm white fish, cut in 4 steaks
3 Indian green finger chilies, trimmed, pierced with a knife 1 cup (250 mL) fresh coriander leaves and stalks, coarsely chopped
Hot, cooked rice
1. Spice blend: Using a spice grinder, finely grind together the cumin seeds, peppercorns, brown mustard seeds and coriander seeds.
2. Curry: Using a food processor or blender, blend the tomatoes and garlic together until smooth. Transfer to a small bowl and stir in the spice blend, chili powder and turmeric, blending well.
3. Heat half the oil in a large, non-stick wok or frying pan and cook the dried chilies, fenugreek and mustard seeds.
4. After seeds stop popping, add the tomato mixture and salt to taste and cook over medium-high heat, stirring often, until the paste releases oil, 10 to 12 minutes.
5. Transfer mixture to a plate and heat the remaining oil in the wok or pan.
6. Sear fish for one to two minutes per side. Then add enough water to cover the fish — about two cups (500 mL) — along with the tomato mixture, the green chilies and the coriander and bring to a boil. Cook for four to five minutes or until the fish is cooked through.
7. Remove from heat, let thicken. Serve with rice.