Mini tomatoes and asparagus also go well with this curry. Please see "Helpful Hints" and "Story Behind this Recipe".
Wash the white fish and cut into bite sized pieces. Remove the bones thoroughly. I used cod this time, but it was also delicious when I tried with salmon.
Wipe off moisture on the white fish with a paper towel, and mix it together with the □ ingredients.
Wrap in plastic wrap, and let it sit in the refrigerator for about 30 minutes. It's also okay to let it sit overnight.
Mince the onion, garlic, and ginger. For those who like spicy foods, vertically slice the chili pepper in half, and remove the seeds.
Prepare the ingredients from ☆ on paper. That way, you toss them all into a frying pan at once. Open up the shells of the cardamom by pressing them with the side of a knife.
In a deep frying pan, add 2 tablespoons of cooking oil (not listed) and heat over low heat.
Add the ingredients from Step 5. If you have mustard seeds at hand, add 1/2 teaspoon, but the flavor is the same even without it.
Once it becomes fragrant, add the chili pepper if you like it spicy. You can also use 1/2 teaspoon of cayenne pepper as a substitute for chili pepper.
Add garlic and ginger, and stir fry over medium heat until they both turn light brown.
Once the garlic and ginger turn light brown, add the onion and stir fry until it turns translucent.
This will take up to about 5-10 minutes. The room will warm up in the meantime.
Add all the coconut milk.
Bring it to a boil, stirring well with the onion (If you have asparagus and tomatoes in your fridge, it'll also be delicious if you add them at this point.)
Once it starts to boil, add the white fish resting in the refrigerator, bring it to a boil one more time, then turn it down to low heat.
Cover with a lid and simmer slowly for about 10 minutes. To prevent the bottom of the pan from burning, gently stir the mixture occasionally so the fish won't fall apart.
Once you make sure the fish is cooked through, stir in a teaspoon of salt and 1/2 teaspoon of sugar (not listed). Taste again and add more salt if needed.
Garnish with cilantro, and it's done. Please eat hot. It's also good to squeeze a little bit of lemon if you like.
This curry goes well with dal, an Indian salad (Recipe ID: 922974), and white rice.
Story Behind this Recipe
For a long time, I've been wanting to try an Indian curry using fresh fish, which is easily obtainable in Japan. I tried such a curry at a restaurant, and after having experimented twice, it turned out delicious. If you want to increase the variety of vegetables you eat, asparagus and mini tomatoes go well with this dish.
・If you've never tried chili pepper or cayenne pepper before, see my diary from June 2009 regarding the adjustment of spiciness. ・If you have about 3-4 asparagus, and/or about 6 to 9 mini tomatoes in your refrigerator, cut the former into about 10 cm in length, the latter into half, and add at Step 13.