Curried Striped Bass
lisa
ingredients
- 3 Tbsp grapeseed oil
- 1 tsp mustard seeds
- 1 cup finely chopped onion
- 1 Tbsp slivered ginger
- 1 jalapeño chili, seeded and slivered, or to taste
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 Tbsp tamarind paste (found in fancy food shops and Indian stores)
- 2 lbs. wild striped bass fillets, skinless, cut in four portions
- Salt and black pepper
- 1 Tbsp lime juice
- 1 tsp dark brown sugar
- 1 Tbsp minced cilantro leaves
- Steamed basmati rice for serving
directions
- 1
Heat oil in a skillet large enough to hold fish without crowding. Add mustard seeds. When they start to pop, add onion. Sauté until it starts to brown. Lower head and add ginger, chili, coriander, and turmeric. Cook a few minutes. Dissolve tamarind in 1/2 cup water and add. Simmer briefly. Add fish and baste with sauce.
- 2
Cover and simmer 5 minutes. Baste. Add 1/2 cup water. Cover and simmer 5 minutes more, until fish is jsut cooked through. Transfer fish to platter. Season sauce with salt and pepper. Add lime juice and sugar. Stir. Add a little more water if needed. Spoon sauce over fish. Garnish with cilantro and serve with rice.
Source: NYT
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