Indianvegetarianvia groq
Peruvian-Indian Fatty Fish Curry
A fusion of Peruvian and Indian flavors, this curry features a rich and spicy sauce served with tender fatty fish.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●1 pound Fatty Fish (such as Mackerel or Sardines)Fresh or frozen, skin removed
- ●2 pieces Dasima (Kombu Kombu)Dried and cut into 2-inch pieces
- ●2 tablespoons BisqueTomato or vegetable bisque
- ●2 inches GingerFresh and grated
- ●3 cloves GarlicMinced
- ●1 teaspoon Cumin PowderGround
- ●1 teaspoon Coriander PowderGround
- ●1/2 teaspoon Cayenne PepperGround
- ●1/2 teaspoon SaltGround
- ●1/4 teaspoon Black PepperGround
- ●1 can (14 oz) Coconut MilkFull-fat or low-fat
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Instructions
- 1
In a large saucepan, combine dasima, bisque, ginger, and garlic. Add 2 cups of water and bring to a boil.
- 2
Reduce heat and simmer for 20 minutes.
- 3
Remove dasima and puree sauce with an immersion blender or regular blender.
- 4
Heat oil in a large skillet over medium-high heat. Add cumin powder and coriander powder. Cook for 1 minute.
- 5
Add fatty fish and cook for 3-4 minutes per side, or until cooked through.
- 6
Stir in cayenne pepper, salt, and black pepper. Cook for 1 minute.
- 7
Add coconut milk and stir to combine.
- 8
Add the pureed sauce and stir to combine.
- 9
Reduce heat to low and simmer for 5 minutes.
- 10
Serve the curry with rice or roti.