TASTE
For a delectable fish curry, steam meat atop veggies
| • | The art of entertaining |
By J.M. Hirsch
Associated Press
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Fish curries are a delicate thing.
Add your fish to the curry sauce and vegetables at the wrong time, or in the wrong way, and you end up with fish curry mush. It tastes fine, but definitely lacks visual appeal. This is because as it cooks, fish tends to flake apart.
One trick for avoiding this is to steam the fish, rather than saute or simmer it in the other curry ingredients. But when you're cooking on deadline, no one wants to dirty additional pans to steam the fish on its own.
The solution is to prepare the curry base — vegetables sauteed in olive oil, seasoned with curry powder and doused with a can of coconut milk — then set the fish on top of that, cover the pan and let it steam while the other ingredients cook beneath it.
The result of my experiment with this technique was incredibly moist and flavorful fish that held together throughout cooking and serving. This produced not just a more attractive dish, but a better-tasting one, too.
For the rice, a nice short-grain brown stands up well to the assertive flavors of a curry. And don't be afraid to doctor it. For this recipe, a blend of brown rice, quick-cook barley and flax seeds were used, but any variety would work.
When considering curry powders, ditch most of the options at conventional grocers. Instead, head to an Indian or specialty market, where you will find a dizzying array of curry powders.
Curry powder isn't a single seasoning; it is a blend of seasonings, and there are many, many varieties. Most are labeled to indicate their heat level, so select one appropriate for your palate.
Any white fish could be substituted. Cut fat by using lite coconut milk, if desired.
QUICK FISH CURRY
In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, then cover, reduce to a simmer and cook 25 minutes, or until rice is cooked through and the water is absorbed.
Meanwhile, in a large skillet, heat the oil over medium-high. Add the onion, carrot and both bell peppers. Saute until the onion is tender, about 5 minutes. Add the peas and saute another minute.
Sprinkle the curry powder over the vegetables and saute another 2 minutes. Stir in the coconut milk and bring to a simmer. Cook for 3 minutes, then season with salt and pepper.
Set the fish fillets on top of the vegetables. Don't stir. Cover the skillet and simmer 10 minutes, or until the fish has begun to pull apart and flake. Remove the skillet from the heat.
Place about a quarter of the rice on each of four serving plates. Top the rice with vegetables and sauce from the skillet, then place half of a fillet over that. Drizzle more sauce over the fish, then sprinkle with cilantro.
Makes 4 servings.
