Malay Fish Curry (my version of Mridula Baljekar Curry)

By BClover

Ingredients

• Curry Paste:
• 1/2 large onion, peeled and chunked
• 2 oz piece ginger, peeled and quartered
• 4 garlic cloves, peeled
• 1 oz fresh turmeric, peeled and chopped
• 1 teaspoon fennel seeds, ground
• 1 TBSP ground coriander
• 1 TBSP ground cumin
• 2 tsp pensky's now curry powder
• 4-6 red dried chilies, softened in warm water, seeded and chopped
• 1/2 tsp black pepper
• 2 tablespoons oil
• 2 tsp tamarind paste
• 1.5 pints coconut milk
• 1.5 lbs mahi mahi fillet, skin removed and cut in chunks
• 1 tbsp dried cilantro, or 1/4 cup fresh cilantro
• 2-3 cups roasted butternut squash, cooked crisp tender. ( I put Pensky's singapore blend and coconut oil on the squash before roasting)
• To serve: serve over Jasmine rice, cauliflower rice or with Naan bread.

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Process all the ingredients for the curry paste in the small bowl of a food processor plus 2 tbsp water until it forms a smooth paste.

Heat the oil in a large frying pan, cook paste stirring over a medium heat until fragrant,add the tamarind paste and stir. Add the fish chunks and cook for 1 minute on each side. Next, add coconut milk and stir well. Bring to a boil, reduce to a simmer and simmer about 10 Minutes then add the squash and cook till warmed.