GLUTEN-FREE MILD SNAPPER CURRY WITH SPICED CHAT POTATOES
We all know that fish and potatoes go together. Think fish and chips, fish cakes bound with mashed potato, creamy gratin and sautéed fillets. The French do it well, as do the Spanish, the English and so do the people of the Sub-Continent.
This mildly spicy meal of snapper cooked in coconut milk and aromatics accompanied by a lively dish of chat potatoes steamed with herbs and spices is another example of the tasty combination. It has been inspired by recipes from Charmaine Solomon, the queen of cooking all things Asian and delicious. Check out her encyclopedic cook books and if you can get your hands on a copy of an old 1991 Family Circle Cookery Collection Hot and Spicy you’ll be using it over and over.
Both the curry and the potatoes are easily prepared and, except for adding the fish to cook just before serving, can be made well ahead.
May all your meals be delicious, Caren
MILD SNAPPER CURRY WITH SPICED CHAT POTATOES
Serves 6
The curry sauce and the potatoes can be made a day ahead.
For the curry:
2 medium sized snapper, filleted and skinned or approx. 750-850gm trimmed snapper fillets
1 tablespoon vegetable oil
1 large onion, finely sliced
4 garlic cloves, minced
1 mild long green chilli, deseeded and finely sliced
1½ teaspoons each of ground coriander, cumin and turmeric
½ cup of fresh curry leaves - ½ chopped, ½ left whole
½ cup chopped fresh coriander
670 ml coconut milk
1 teaspoon sea salt
Chutney for serving, optional
Check the fish fillets for scales and cut each into 3 pieces, set aside in the fridge.
Heat the oil in a large, wide pan then add the onion and cook gently until soft but not coloured. Add the garlic and chilli and cook for a further 3 minutes.
Add the spices and stir until fragrant. Add the chopped curry leaves and ½ the fresh coriander, all the coconut milk and salt. Swirl ½ cup water into the coconut milk tins and add the milky water to the pan. Bring to the boil then simmer over a low heat for 20 minutes, stirring occasionally.
(The sauce can be made ahead to this stage and refrigerated for a day or so. I prefer to do this as the flavours develop more deeply.)
Place the fish pieces in the simmering sauce for just a few minutes until just cooked through. It will continue to cook off the heat.
Dry fry the remaining curry leaves. Transfer the fish and sauce to a serving platter or individual plates, dollop with teaspoons of chutney if using, and garnish with the curry leaves and the remaining chopped coriander.
For the potatoes:
1 kilo chat potatoes, washed, dried and halved
2 tablespoons vegetable oil
2 teaspoons panch phora spice mix, we prefer Herbie’s Spices
1 large onion, finely chopped
3 tablespoons chopped fresh mint, plus some whole leaves for garnish
1 teaspoon chilli powder, more or less to taste
1 teaspoon ground turmeric or 1 tablespoon grated fresh turmeric
¼ teaspoon ground black pepper
2 teaspoons sea salt
½ cup hot water
1 teaspoon garam masala, we prefer Herbie’s Spices
2 tablespoons lemon juice
Heat the oil in a large frying pan. Add the panch phora and cook until the seeds start to pop. Turn the heat down and add the onion, gently frying for a few minutes. Add the potatoes, chopped mint, spices, salt and hot water.
Gently stir and toss to coat the potatoes, cover tightly and cook over a low heat for 20-30 minutes. Turn the potatoes once or twice during this time and add a sprinkle of water if required.
Add the garam masala and lemon juice and cook, still with the lid on, for a further 10 minutes.
Transfer to a large serving bowl. Garnish with whole mint leaves.
If making ahead, bring the potatoes back to room temperature before reheating gently in a saucepan or in a microwave.
Accompaniments: consider serving the curry and potatoes with plain basmati rice, a bowl of yoghurt, a couple of good chutneys or pickles, some dhal or some spiced eggplant with a stack of papadums for the full Indian experience.
You might like to try our Tomato and Lentil Dhal.