This is a simple, but a sinfully delicious curry that I created using the flavours of south indian cuisine. The coastal regions of South India are well known for their great flavours in sea food dishes. A diverse variety of curries are prepared using different flavourings and seasonings. Coconut is the main ingredient used in most of the south indian curries along with either tamarind, tomatoes, onions, ginger, garlic and spices. Mustard seeds, curry leaves, methi(fenugreek)leaves, dried red chillies are usually used in tempering to infuse flavour into the curries.
I wanted to make a light curry without using any onions, tomatoes, yoghurt or tamarind but give it an immense depth of flavour. If your daughter who has a new born, has a dislike for onions and tomatoes, then you have no choice. Therefore all I did was just flavour the coconut milk with mustard seeds, methi and curry leaves and let it simmer with the trout in it. It hardly took me 5 minutes to get this ready. And it turned out so delicious and full of flavour.
Here’s the recipe
1 Whole Trout filet
1/2 a can of Aroy D Coconut Milk*
2 tbs fresh methi leaves
A few fresh fragrant curry leaves
1 tsp ginger garlic paste
2 green chillies, slit and de-seeded
1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp methi powder
1/2 tsp black mustard seeds
1 tbs chopped cilantro for garnish
1 tbs Coconut or vegetable oil
1. Debone the teoit filet, scrape the scales from the skin, clean wash and cut into medium sized pieces. Rub salt and turmeric and leave them aside.
2. Splutter mustard seeds in hot oil, then add curry leaves, slit green chillies and methi leaves. Fry the methi leaves till they wilt and release their aroma.
3. Pour in 1/2 the can of coconut milk and when it begins to sizzle add the trout pieces, the dry spices and 1/2 a cup of water. Cover with a lid and let it simmer on low medium heat till the trout is cooked and the milk thickens a bit.
4. Garnish with chopped cilantro and some crushed dried fenugreek leaves. Serve hot with steamed boiled rice or rice hoppers. I love to serve fish curries with rice hoppers. Dipping a piece of the rice hopper in this delectable curry was an enjoyable experience indeed!
*Aroy D Coconut milk contains 60% coconut extract and 40% water which makes it 100% pure. It has a natural taste and texture. Most of the coconut milks available in the stores have guar gum and preservatives therefore the natural taste is lost. So if I use store bought coconut milk, I choose ones without any additives. The selected brands I use for coconut milk are “A taste of Thai” and “Aroy – D”