Meen Kudampuli (Red Snapper In A Smoky-Tart Coconut Milk Sauce) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 teaspoon Ginger Paste
1 Teaspoon Garlic Paste
1 teaspoon ground coriander seeds
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1 whole smoked kudampuli
2 tablespoons coconut oil or canola oil
1/2 teaspoon fenugreek seeds
4 large cloves garlic, finely chopped
1 1/2 teaspoons coarse kosher or sea salt
10 - 12 medium-size to large fresh curry leaves
6 medium-size shallots, thinly sliced
2 lengthwise slices fresh ginger (each 2 1/2 inches long, 1 inch wide, and 1/8 inch thick), cut into matchstick thin strips (julienne)
2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half length wise (do not remove seeds)
1 1/2 pounds skinless fillets of red snapper (or similar fish)
1/2 cup thick unsweetened coconut milk
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Directions: |
Directions:
1. Combine the ginger and garlic pastes, coriander, cayenne, turmeric, and 2 tablespoons water in a small bowl, and stir to form a thick slurry.
2. Bring 1/2 cup water to a vigorous boil in a microwave oven or in a small saucepan. Place the smoked kudampuli in the water and set it aside to steep until a haunting smokiness emanates from the mixture, about 15 minutes. Then squeeze the dried fruit, which will still be firm to the touch to extract some more of its juices. Set the liquid aside. (I usually wrap the fruit and refrigerate it for another extraction or two.)
3. Heat the oil in a large skillet over medium-high heat. Sprinkle in the fenugreek seeds and cook until they sizzle and turn reddish brown, 5 to 10 seconds. Immediately add the garlic and stir-fry until it turns reddish brown, about 1 minute.
4. Add the spice slurry and cook, stirring occasionally to allow the liquid to evaporate, until a glistening sheen forms on the surface, 2 to 4 minutes.
5. Pour in the kudampuli liquid and 1/2 cup water. Add the salt, curry leaves, shallots, ginger, ahd chiles. Scrape the bottom of the pan to deglate it, releasing the browned bits of spice and paste. Bring the thin curry to a boil.
*Note: I did right up to this step and turned the curry off. I will leave the flavours to "marry" and reheat tonight.
Place the fillets in the skillet, in a single layer, and spoon the sauce over them. Poach the fish, uncovered, spoon the sauce over them. Poach the fish, uncovered, basting the fillets every 30 seconds or so with the yellow-orange sauce, for about 5 minutes (do not stir the fish).
6. Pour the coconut milk over the fish; the sauce will turn creamy. Continue to baste the fish with the sauce until the fillets are barely starting to flake, 2 to 3 minutes. (If the sauce is not thick enough, gently life the fillets with a spatula and place them on a serving platter. Cook the sauce down until it is creamy-thick, 2 to 4 minutes.)
7. Pour the sauce over the fillets, and serve.
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Personal
Notes: |
Personal
Notes:
Tips: Kudamupli, also known as Malabar tamarind, is a tree that is found in abundance in Keral, off the coast of Malabar. It is difficult to find this smoked fruit, even in Indian stores. Some large Indian supermarkets stock it, as do some Thai and Vietnamese grocery stores. If you can't locate it, dissolve 1/2 teaspoon tamarind paste or concentrate in 1/2 cup water for this recipe and for that distinct smoky flavor, stir in a drop or two of bottled natural smoke flavor.
*To get thick coconut milk from a can of unsweetened coconut milk, carefully open the can and scoop out the top thick portion, leaving behind the thin, watery, whey-like liquid.
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