Anita Jaisinghani's Fenugreek Fish
Feast on this Fenugreek Fish from Pondicheri in Houston for a 'transformative' twist on dinner!
Ingredients
- 1 pound skinless firm fish fillet, like halibut or cobia
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 bunch fenugreek (chopped fine) OR ½ cup dry fenugreek leaves
- 2 cups coconut milk
- 2 Tablespoons ginger purée
- 1 serrano pepper minced
- 1 teaspoon salt
- 1 large carrot peeled and cut into 1-inch cubes
- 3 Tablespoons coconut oil
- Pinch asafetida
- 1 teaspoon mustard seeds
- 1 cup chopped green onions or leeks
Instructions
- Cut the fillet into 2-inch pieces and marinate with turmeric and salt. Wash the fenugreek leaves, discard the bottom 2 inches of the stems, and finely chop the rest.
- In a stockpot, bring the coconut milk, ginger purée, serrano, and salt to a boil. Turn the heat down, cover the stockpot, and simmer for 15 to 20 minutes or until the carrots are tender. If the mixture appears to get dry, add some water, and if has too much liquid, cook with the cover off.
- Gently add the marinated fish pieces and simmer for 2 minutes. Turn the heat off and stir in the chopped fenugreek leaves.
- Heat up the coconut oil and add the asafetida, pop the mustard seeds, and add the green onions. Sauté for 3 to 4 minutes on low heat, then drizzle over the fish curry. Serve immediately.
Notes
This is one of the easiest and most flavorful ways to cook fish. The fish is almost poached, and all the flavor remains within the sauce.
Recipe courtesy of India 1948 (Anita Jaisinghani's website). Anita Jaisinghani is the owner of Pondicheri in Houston and New York City.
Photo courtesy of India 1948 / Anita Jaisinghani.
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