One of the amazing things about living in Hawai'i is the small town feel, and the abundance of natural resources. In so many ways the islands are alive with Aloha, and sharing is a big part of community here. Some time back our very generous friends shared some massive hunks of fresh caught Ahi with us. We were over the moon and bellys full of this delicious bounty from the ocean. However, we could not possibly finish it all; so we froze the rest!
It's Tuesday night and as I'm working my way towards kitchen shenanigans for the evening I thumb through the Best-Ever Curry Cookbook, by Mridula Baljekar - a gift from my brother and fellow foodie. Now we've all been there where we just want to make something delicious, but we don't want to run to the store for THAT ONE INGREDIENT we need to complete the perfect recipe, we start bargaining with ourselves..."is that really necessary? Like really...?" So I found this gem and the rest was history.
Ingredients:
*Adapted from "Fish in a rich tomato and onion sauce" Best-Ever Curry Cookbook, Mridula Baljekar
1.5 lbs ahi steaks - fresh or defrosted if frozen, cubed in 2-3" pieces
2 tbsp lemon juice
1 tsp salt *plus more to taste, I found this needed couple extra pinches at the end
1 tsp ground tumeric
1 tsp ground coriander
1 tsp kashmiri chili powder, or hot chili powder
1/4 tsp ground black pepper
2 tsp sugar
1 tbsp minced garlic
1tbsp grated fresh ginger
1/2 cup flour
1 onion
1 - 14oz can diced tomatoes, with juices
1.25 cups warm water
Vegetable oil
Chopped green onion, or cilantro to garnish
1. Add lemon juice, 1/2 tsp of salt, 1/2 tsp ground tumeric to the fish, toss so it is evenly coated and let stand for 15min.
2. Heat Oil in a pan about 1/4" deep.
3. Mix black pepper with flour, then coat the fish with this mixture.
4. Fry the fish until browned on both sides with a light crust, drain on a paper towel.
5. In a wok, heat about 3-4 tbsp oil, add the sugar and let it caramelize/melt (about 1-2min).
6. Add onion, ginger and garlic, saute for 7-8min, stirring regularly.
7. Add ground coriander, chili powder and remaining 1/2tsp tumeric, saute for 30sec, then add the tomatoes. Cook until the tomatoes are softened and the oil separates from the spice paste, stirring regularly.
8. Pour the warm water and remaining salt...and those extra pinches, into the wok and bring to a boil.
9. Gently add fish and reduce heat to low, simmer uncovered for 5-6min.
10. Transfer to serving dish and garnish with green onion or cilantro, serve with rice.
For the step by step, check out the photos below!
Comments