Fish in Curry Leaf Broth is a subtle answer to the thick, heavy, South Indian Fish Curry. This light and soupy yet spicy dish makes a great meal on its own, with some bread to dip into it!
Fish in Curry Leaf Broth can be done very easily, so long as you have all ingredients at the ready. Many may immediately relate this to Fish Curry, particularly since both dishes share a many common ingredients. Allow me to stress that this is a different dish.
If you’re not into using fish, then this dish will work well with prawns or even squid. The tamarind here complements seafood beautifully. Naturally, this is a seafood dish. I wouldn’t recommend using lamb or poultry here.
Fish in Curry Leaf BrothCourse: MainCuisine: IndianDifficulty: Easy
2 Tbsp Olive Oil
4 Cloves Garlic, peeled and thinly sliced
2 Sprigs Curry Leaves
2 Chilli Padi, sliced thinly
2 Tsp Garam Masala
1 Tsp Turmeric
1-inch Ginger, peeled and thinly sliced
350g Fish, cleaned and cut into chunks
100ml coconut milk
You’ll need to;
- Heat oil in a large nonstick skillet over medium heat, then add the garlic, chilli and curry leaves. Allow this cook for 30 seconds, but stir frequently as garlic can burn otherwise.
- To this, add the garam masala and turmeric, and toss the powders in the oil. This will perfume the oil and dye it a deep mustard. To this, add the garlic and let cook for a further 30 seconds.
- Then, drop in the fish (gently). Toss the fish to coat it in the spicy oil, garlic and ginger. Then, pour in the coconut milk, add salt, and give everything a very good stir. Cover and let the fish cook through, which should take anywhere from 4 to 8 minutes.
- Remove the lid and test to see if the fish is cooked to your liking. If yes, remove the dish from heat. Otherwise, let it cook for a while longer.
- Serve warm with a side of traditional Indian bread, such as Chapati.