Curry was the first food to open my mind to spice and heat, and remains a perpetual favorite. One of my ten curries was made by Neil, a very kind and talented Nepalese cook who used to work at Ambrosia Indian Bistro on Cannery Row. I think I got pretty close to the recipe this weekend, with some experimentation:
Make Fish Curry:
Aromatics – Fry the following on medium high heat:
Ginger, 1-2 inches, minced
Massaman curry paste, 1 generous tbsp
Black bean garlic sauce, 1 tsp
Mustard seeds
Coriander seeds
Onions, 2 medium chopped
Garlic, 1 head minced and added at the end
Sauce – Once ingredients are browned, start adding liquids:
Tomato puree, 1 large can
Coconut milk, 1 can
Fish sauce
Butter beans, 1 can
Fish – 1-2 lbs of white fleshed species such as rockfish, mahi, etc.
Add fish at end and cook for a few minutes. Make sure to only cook fish just long enough and no longer.
I’m going to mess around more with Indian food, so now it’s time to find a good local market and stock up on spices!