Sharmi on the Trot

Travelling, Exploring, Eating…

Fish in Lemongrass and Coconut Curry

I love flicking through anything recipe related. Magazines, websites, books, you
name it and I do it when I’m not planning my next travel adventures. To be fair, I
do think of what local speciality I can try when I decide on where to go next. So,
travel is combined with food and vice versa.
But I digress. I’m currently taking a break from travel and staying in Delhi.
Winter is slowly setting in and all one wants is soul food. Something warm that
leaves you fuzzy but at the same time not hasslesome. Cleaning up can be such a
bother.
As I’ve mentioned earlier, I’m on this South East Asian flavours spree. I’ve been
reading a lot on flavour combinations and what better to try out new things than
experiment, right?
I came up with this recipe on a whim and though it requires a longish list of
ingredients, believe you me, it’s simple and makes for a wholesome supper.
PS: I recently came across Jamie Oliver‘s Cauliflower Rice recipe and it’s
marvelous. It’s healthy, tasty and serves as a no-carb alternative to rice. It can
be consumed with curries and kebabs or just as it is with a smattering of herbs
and some butter!

Ingredients
Fish Curry
For Marinade
500g Rohu (type of Carp, cut into pieces)
1 tsp turmeric
1 tsp red chilly powder
1 tsp garam masala powder
Salt

For Curry
1 onion (chopped)
2 cloves garlic (chopped)
1 inch ginger (chopped)
1 tomato (quartered)
1 can coconut milk
1 lemongrass (stalk bruised)
2 tbs lemon juice
Pinch of salt
1 tbs vegetable oil

Cauliflower Rice
1 head cauliflower (blitzed in food processor)
3 cloves garlic (chopped)
Pinch of red chilly flakes
Salt and pepper to taste
1 tsp oil

– Marinate the fish with all the powders. Set aside for 15-20 minutes.
– Heat a wok and add the oil.
– Add the onion, garlic, ginger and lemongrass. Saute till fragrant.
– Add the lemon juice and wait for the hot wok to sizzle.
– Empty a can of coconut milk into the wok with a pinch of salt and add the quartered tomato
– Bring the liquid to a boil and put on gentle simmer.
– Add the fish to the coconut curry and clamp a lid on the wok for 15 minutes.
– Discard the lemongrass when curry made.
– For rice, heat the oil in a pan.
– Add the garlic and chilly flakes
– When fragrant, add the cauliflower and cook through. Add seasoning
– Serve a helping of the rice with a side of fish and some curry!

Delicious and healthy supper!

Delicious and healthy supper!

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