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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is made with whitefish and shrimp. From Indian, 100 Everyday Recipes by Love Food. Ingredients:
3 tablespoons vegetable oil |
1 tablespoon black mustard seeds |
12 fresh curry leaves or 1 tablespoon dried curry leaves |
6 shallots, minced |
1 garlic clove, crushed |
1 teaspoon ground turmeric |
1/2 teaspoon ground coriander |
1/4-1/2 teaspoon chili powder |
3 cups coconut cream |
1 lb white fish fillet, cut into chunks |
1 lb large shrimp, peeled and deveined |
1 lime |
kosher salt |
Directions:
1. Heat the oil in a large skillet, over high heat, and cook the mustard seeds, while stirring, until they pop, about a minute; stir in curry leaves.
2. Add shallots and garlic, stir occasionally, until golden, about 5 minutes.
3. Stir in turmeric, coriander, chili powder, and stir 30 seconds.
4. Stir in the coconut cream, bring to a boil, reduce heat and stir for 2 minutes.
5. Reduce the heat to low, add fish, and simmer, spooning the sauce over the fish to cook, about a minute; add shrimp and cook until fish flakes easily and shrimp turns pink, about 4 to 5 minutes.
6. Grate the peel from the lime and juice; add half the juice to the skillet, taste, and add more as needed.
7. Sprinkle with the lime peel and serve.
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