Creamy Tomato Fish Curry with Cilantro, Basil and Summer Squash
With zucchini and the herbs prolific in my garden, I bring you this creamy tomato fish curry with cilantro, basic and summer squash. Yes there are tomatoes too!
This lovely fish curry that pairs tomatoes, coconut, with cilantro, basil and summer squash is a gift of summer. Spontaneous, made with just what the garden offers. The best kind of meal. The magic of seasons is that they are similar but never identical.
The truth that not everything can have a substitute, and yes, that category does include curry leaves. Having said that I worked with what I had around – tomatoes, coconut milk, lime and hot chili peppers to create a fish curry that did offer some of that delicious citrus based coconut goodness that you can find in the curries of coastal India, here I used lime juice instead of tamarind to create that nice deep tartness, in fact, in this recipe the marriage of lime juice and ripe summer tomatoes results in a happy balanced equation.
Edible Beauty!
As summer is winding down, there are all things seem to be flowering, offering us a nice selection of edible flowers. My favorite is the broccoli blossom, its pretty yellow notes complements all the tomato goodness that I have been cooking up, I used a few to garnish the curry.
It does not really offer a much by way of flavor, but adds a quick and easy festivity to the dish. We leave for a few days out and about tomorrow, much needed vacation although I have to confess, I am carrying loads of little things including a volunteer blog project for my daughter’s robotics team. Well, when you are the mom who cannot make these shuttling assignments you get stuck with administrative projects like this.
And then its back to school, something I am trying to pretend does not phase me. I have tried this dish over rice and polenta and they both work just fine.
Similar summer recipes include this Thai Style Tomato Basil Fried Rice and Zucchini with Mustard Seeds.
A delightful herb and citrus fish stew with a richness from coconut milk. This recipe is a great use of summer herbs and tomatoes.
Ingredients
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 medium sized onion, finely diced
- 1 tablespoon freshly grated ginger
- 4 medium sized tomatoes, diced
- 1 or 2 fresh cayenne pepper, chopped
- 1 teaspoon powdered coriander seeds
- Salt to taste
- 1 lime
- 1/2 cup coconut milk
- 1/2 cup water
- 11/4 pound of hallibut fillet (or any other firm fleshed white fish of your choice)
- 1 summer squash or zucchini, thinly sliced
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil
- Optional edible flowers to garnish
Instructions
- Heat the oil and add the mustard seeds and wait until they begin to crackle. Add in the onion and ginger and saute for about 5 minutes until the mixture softens and wilts and begins to gently turn golden.
- Add in the tomatoes, red cayenne pepper, salt, coriander powder and mix well. Cook for about 10 minutes.
- While the mixture is cooking zest the lime and add in the lime zest, squeeze the juice and set aside.
- Cool the mixture slightly and place in a blender and add coconut milk and water and blend into a smooth sauce. Note, that this sauce can be saved at this point for later use, hence yes a great thing to do ahead.
- Return the sauce to the pan, check for seasonings and add in the fish and the squash poach until the fish is cooked through and the squash is tender. Stir in the lime juice.
- Add the cilantro and basil and garnish with the edible flowers if using and serve.
Notes
If you want a vegan version just add more squash or add in eggplant with the squash.
Fish Fry Recipe
It’s very helpful article, We are very well impressed about your blog’s articles.And We are having all the yummy tasty recipes from your site. Thanks for sharing this post.