December 16, 2007

Indonesian Trout Curry

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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.

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This is going to Grindless Gravies hosted by Sra at When My Soup Came Alive.

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  1. OMG, this recipe sounds sooo good, and different from all fish curry recipes I know! I was intrigued by the title, and then I saw the recipe.. It is truly something special.. And what a great idea to bake the curry! I am trying this for sure.

  2. That is an amazing looking fish curry..we love trouts...really looking forward towards trying your recipe...thanks.

  3. A baked fish curry sounds so darned good and easy. I initially misread "water chestnuts" when reviewing the recipe. I thought THAT was beautifully inventive Asian. Then I realized they are chestnuts, a produce I always equate with the French. Lovely.

  4. Excelent fish dish. The sauce looks so creamy with the coconut milk yumm

  5. Mandira!!
    Stunning dish n stunning picture dear. Very different fish curry!!

  6. It's that one can coconut milk and chestnuts that makes the whole difference and ofcourse it should taste yum with those two..looks so rich and full of gravy as well !!


  7. I really love fish curry. :)

  8. It looks so good mandira. My hubby is always struck to the south-indian fish kuzhambu. So, I never get a chance to try anything new. But this one...I got to try this atleast for myself. The picture is making my mouth water like anything.

  9. very delicious looking curry, def. a must try.

  10. yumm curry looks delcious

  11. Lovely fish curry ,so mouth-watering ...
    wishing u and ur hubby merry christmas and ahappy new year .
    hugs and smiles

  12. Sig this did turn out quite delicious and unusual. Do try.

    Sunita Thanks, we enjoyed this curry on a cold wintry day and it warmed and satisfied us :)

    Susan I thought the use of chestnuts was unique too.

    Happy Cook, Padmaja, Shn, Cynthia Thanks, the coconut milk and the chestnuts reall gace a wonderful taste to the curry. This was the first time baking a fish curry. I think I am going to try it again :)

    Kribha, Seena, Sagari Do try, I'm sure you will like it.

    Jaya Thank you. This made a great dinner for us. :)

  13. I followed a link to your blog and look what I found...Yum, Yum, Yum! That looks soooooo good! I am craving for some fish now :)

  14. Hey, I just realised my comment on this has gone missing - like its looks.

  15. trying this tonight... can't wait!!

  16. Was really nice. I swapped the chestnuts out for roasted almonds. I also threw in some carrots and snow peas and cooked it in a wok for half an hour rather than baking it. was lovely.


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