Green Coconut Fish Curry
- 2 tablespoons vegetable oil
- 1/2 teaspoon brown mustard seeds
- 6 green cardamom pods, lightly crushed
- 4 cloves
- 1 large piece cinnamon stick
- 1 small onion, finely chopped
- 1 (2-inch) piece fresh ginger, peeled and quartered
- 2 large cloves garlic
- 1 teaspoon ground coriander
- 10 1/2 ounces coconut milk
- 2 to 4 green chiles, left whole
- Kosher salt
- 3 1/2 ounces water
- 10 curry leaves*
- 1/2 to 1 teaspoon freshly ground black pepper
- 3/4 teaspoon garam masala
- 1 pound 2 ounces salmon or firm white fish fillets, cut into large pieces
- *Can be found at specialty Asian markets
- To serve
- 2 to 3 teaspoons fresh lemon juice
- 2 ounces fresh cilantro leaves and stalks, chopped
- Serving suggestion: serve with basmati rice.
Heat the oil in a nonstick pan, add the mustard seeds, cardamom pods, cloves, and cinnamon stick and stir-fry for 20 seconds (be careful, the mustard seeds might pop). Add half of the chopped onion and stir-fry for 4 to 5 minutes, or until the onions are soft.
Add the coconut milk mixture to the pan along with the whole green chiles, and salt, to taste. Cover the pan with a lid, and cook over a low heat for 12 to 15 minutes, giving the pot an occasional stir.
Add the remaining coconut milk, the water, the curry leaves, black pepper, garam masala, and the fish, and leave to cook undisturbed for about 3 to 5 minutes, or until the fish is opaque and cooked through.