Hot, Spicy, Sour and Tangy Fish Curry

Walking in my yard on the weekend, I noticed that the turmeric leaves were starting to shrivel up due to the cold weather, so I made a mental note to cut all the leaves and freeze them and also use a few for some preparations. I decided I would use some of the leaves for a fish preparation, as the Haldi leaves enhance the flavor.

Today as I was cutting the turmeric leaves, I noticed the lemongrass that has grown quite a bit too, so I decided I would use those in the fish curry too. Thai cooking uses lemon grass and my Indian curry uses turmeric leaves, so I decided to make up a fusion recipe and use both along with the kaffir lime leaves I had in the freezer, that my friend Shailaja had shared with me.

I also added some extra sour tree sorrels (Bimbul/Bilimbi) that I had in the freezer as well. They added a distinct sour flavor. Commonly known as cucumber tree sorrel or tree sorrel, Averrhoa bilimbi is a fruit-bearing tree found in almost everyone's backyard in Mangalore and Goa. My hubby requested something spicy, so I decided to make an Aamshe Tikshe extra spicy red curry. The result was a fiery hot and sour curry, that really tasted great! Simple to make with not too many spices or ingredients, and very easy to make. It will definitely be added to my fish curry repertoire for sure.

Fish Curry

Recipe

Ingredients:

• 1 pound any firm white fish. I used Halibut.

• 5 or 6 Bimbul/ Bilimbi/tree sorrels

• half teaspoon tamarind pulp

• 1 or 2 turmeric leaves (If available)

• 1 stem lemon grass

• 1 or 2 kaffir lime leaves

• 2 and 1/2 cups of water

• 2 tbsps oil (any cooking oil you use)

• 1 5.6 oz. small can of coconut milk ( I use Chaokoh brand)

• salt to taste

• sugar to taste (optional - I did not use)

Spice paste to be ground:

• 10 - 12 red chillies (more or less according to your taste)

• 8 shallots, chopped (you can add a small onion if you dont have shallots)

• 4 cloves garlic

• 2 cm fresh ginger, chopped

• 1 cm turmeric root or 1/2 tsp turmeric powder

Steps:

1. Put all the ingredients for the spice paste in a blender and grind into a smooth paste and keep aside.

2. Heat 2 tbsps of oil in a pan or wok, stir fry the paste, lemongrass, 1 turmeric leaf and lime leaves stirring regularly till fragrant and raw smell disappears. (about 10 minutes)

3. Add the water, salt and sugar to taste and bring the mixture to a boil. Add in the bilimbi and tamarind juice and boil further.

4. Add in the washed, cleaned and cut fish, turmeric leaves and cover and simmer till fish is cooked.

5. Add in the coconut milk and simmer till the gravy is nice and thick. Add in juice of half a lemon or lime for more tartness if you prefer.

Notes:

Any firm white fish can be used in this curry. (rock fish or tilapia, catfish, halibut work well)

If you want more of a Thai taste in this recipe, you may add 1 cm of galangal lightly crushed and sauté along with the lemongrass and kaffir leaves and the spice paste. Remember, it will add another layer of spiciness in the curry.

You may adjust the red chillies as per your level of spice. I added regular chillies as well as couple of Bedgi chillies to achieve the color. Kashmiri Chillies can be added too for the color without the heat.

Several people have asked me about the Bimbul/Bilimbi. Here in the Bay Area, I buy it at Asian stores like Ranch 99, Lions Market, or Kings Seafood. It is available with the frozen stuff and called Bilimbi. In case you don't have it, or can't find it, you can either add a little more tamarind and add lemon juice in the end and mix. You can also add raw mango if you have it.