December 16, 2007
Indonesian Trout Curry
We knew that a snow storm was heading our way, there had been abundant warning about that. What we didn't expect was that we would get a foot of snow. In the evening, when the snow was finally tapering down, we went out and cleaned our car. And tried driving around, but gave up after 15 min of driving and skidding on the road at 10 mph.
Instead we headed back home for a warm fish curry. We got a nice long Trout fillet from Whole Foods recently and I instantly knew that we had to make something special with that. I looked around for a different recipe. I came across this recipe which sounded delicious. So I adapted it to our tastes adding a tomato, and some more spices.
Also I baked the fish curry instead of cooking it on stove top. Let me tell you how it tasted. It had the spicy notes mixed with the smooth coconut milk, the meatiness of the chestnuts complimenting the soft fish. In all it was one delicious curry which we enjoyed with rice.
(adapted from Chef Jane Thatcher)
1 long Trout Fillet or 2 medium
1 Medium Onion - chopped thinly
2 cloves Garlic - chopped fine
1" cube Ginger - chopped fine
1 medium tomato- chopped thinly
1/2 tspoon red chilli powder
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
1/3 tspoon clove powder
1 can coconut milk (I used lite version)
1/2 tspoon cumin seeds
1/4 tspoon fenugreek seeds
1 dried red chilli
6-8 chestnuts - steamed and chopped
Salt to taste
1 tbspoon Olive Oil
Roast the chestnuts in the oven at 250 deg F for 20 minutes. Make a 'X' on the chestnuts so that the steam can escape. Let it cool and then chop it roughly.
Marinate the Trout fillet with turmeric powder and salt for a couple of hours. Heat 1 tspoon oil in pan and lightly saute the fillet on each side. Set it aside.
Heat the rest of the oil and temper it with cumin seeds, fenugreek seeds and dried red chilli. Then add the ginger and garlic and saute for 2-3 minutes. Then add the sliced onions and saute till then turn translucent. Add the tomatoes and mix well.
Make a paste of all the powder spices and add it to the pan. Add the coconut milk and mix well. Take it off the heat and set aside. Place the trout fillets in a baking dish and then pour the coconut and spices on the dish. Add the chestnuts on top of the fillet. Bake it at 300 deg F for 30-35 min till the fish is completely cooked.
Serve warm with rice.
This is going to Grindless Gravies hosted by Sra at When My Soup Came Alive.
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