Fish & Seafood | Saveur

Grilled Lobster with Garlic-Parsley Butter

Curtis Stone — Fri, 08 Feb 2019 18:38:40 +0000

Mark Roper. Mark Roper

While steaming and boiling may be the most common methods, grilling lobster is a surprisingly easy way to cook the popular crustacean. A quick cleaver through the body kills the lobster instantly and painlessly. (To preserve its freshness, this step should be done immediately before cooking.)

If serving grilled lobster as a main course, count on at least one 1-pound lobster per person (though you can get away with less if you’re also grilling an assortment of other seafood). And don’t ditch the precious shells when you’re finished! Instead, freeze and then use them to make a rich lobster stock, which is the perfect base for bisque and other seafood soups and sauces.

Featured in “The Heat Down Under.”

Yield: 1–2

Time: 20 minutes

8 Tbsp. unsalted butter, softened
2 Tbsp. finely chopped parsley
1½ tsp. crushed red chile flakes
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
1 live lobster (about 1 to 1½ lb.)
¼ cup olive oil

Instructions

In a small bowl, stir together the butter, parsley, chile flakes, garlic, and lemon zest. Season to taste with salt and black pepper, then set aside.
Using a cleaver, split the lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off the claws. Transfer the lobster halves, shell side down, to a large baking sheet. Crack the claws and transfer them to the baking sheet. Drizzle the halves and claws with oil, then season to taste with salt and black pepper.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Place the lobster halves, flesh side down, and claws on the hottest part of grill and cook until slightly charred, 2–3 minutes. Flip the lobster halves and claws over and use a spoon to spread them with the garlic-parsley butter. Continue grilling until the lobster meat is tender, 3–5 minutes more.

The post Grilled Lobster with Garlic-Parsley Butter appeared first on Saveur.

Pescado Embarazado (Grilled Fish Skewers)

Esther Sanchez — Tue, 03 Sep 2019 15:10:16 +0000

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

Spanish for “pregnant fish,” pescado embarazado is a mishearing of this dish’s actual name, pescado en vara asado, or grilled fish on a stick. It’s one of the most popular dishes to eat at the beach in Nayarit, Mexico. In this version adapted from chef Esther Sanchez, the marinade is made with achiote paste, citrus, tomato, and cumin. Reserve some of the flavorful sauce and serve it on the side as a zesty condiment.

Featured in “This Fish on a Stick Might Be the Best Beach Snack in Mexico” by Matt Taylor-Gross.

Yield: 4

Time: 50 minutes

1¾ cups fresh orange juice
1¼ cups canned tomato purée
½ cup achiote paste
4 medium garlic cloves, finely chopped (2 Tbsp.)
2 tsp. cumin seeds
1½ tsp. finely chopped flat-leaf parsley leaves and tender stems
1½ tsp. finely chopped rosemary leaves
1½ tsp. finely chopped thyme leaves
Kosher salt and freshly ground black pepper
Four 1-lb. whole mackerel or branzino, gutted and cleaned (or substitute 2½ lb. dogfish or mahi mahi fillets, cut into 2-in. cubes)
Vegetable oil, for the grill
Hot sauce and lime wedges, for serving

Instructions

Make the marinade: To a blender, add the orange juice, tomato purée, achiote paste, garlic, cumin, parsley, rosemary, and thyme. Pulse until completely smooth, then transfer to a small pot.
Bring the marinade to a boil over medium-high, then turn the heat to medium-low to maintain a strong simmer. Cook, stirring occasionally to prevent scorching, until the marinade is slightly thickened and the garlic no longer tastes raw, 15–20 minutes. Season to taste with salt and black pepper, then transfer to a large heatproof bowl and set aside to cool to room temperature. Use immediately, or transfer to an airtight container and refrigerate for up to 1 week.
If using whole fish, use a sharp knife to score the fish crosswise on each side, being careful not to cut through to the bone. Place the fish in a large baking dish and rub 1½ cups of the marinade all over the exterior and inside the slits. (If using fillets, in a large bowl, toss the cubed fish with 1½ cups of the marinade.) Set aside to marinate at room temperature for at least 15 minutes, or up to 40.
Meanwhile, heat a charcoal or gas grill to high (alternatively, heat a grill pan over high). When it’s hot, liberally oil the grates. Thread the fish onto four 10-inch metal or bamboo skewers (if using bamboo, soak for at least 30 minutes before grilling). Transfer to the grill and cook, turning occasionally, until the fish is charred in places and cooked through, 14–16 minutes for whole fish, 5–6 minutes for cubed fish. Transfer to a platter and serve with lime wedges, hot sauce, and the remaining marinade.

The post Pescado Embarazado (Grilled Fish Skewers) appeared first on Saveur.

Gullah Conch Stew

Charlotte Jenkins — Mon, 09 Sep 2024 19:30:59 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

“Mama didn’t pound the conches or grind them either. She would dice them, and that’s what we serve,” writes chef Charlotte Jenkins of this conch stew in her cookbook Gullah Cuisine. She served the beloved Gullah Geechee dish at her restaurant of the same name, the now-closed Gullah Cuisine in Mount Pleasant, South Carolina. Conch is a mainstay of Lowcountry cooking, starring in Gullah recipes from fritters to stews. Here, roughly chopped conch strikes the perfect balance between chewy and tender, while salt pork adds just the right amount of richness. Both proteins are cooked low and slow with plenty of aromatics until the stew is thick and glossy.

Featured in “Chef Charlotte Jenkins Is Spreading the Gospel of Gullah Cuisine” by Amethyst Ganaway.

Order the SAVEUR Selects Tri-Ply Stainless Steel Chef’s Pan here.

Yield: 6–8

Time: 5 hours

2½ lb. fresh or frozen conch meat, coarsely chopped (5 cups)
12 oz. salt pork (or bacon or deli ham), coarsely chopped (2 cups)
1 celery rib, finely chopped
1 garlic clove, finely chopped
1 small sweet or yellow onion, finely chopped
¼ cup all-purpose flour
¼ cup vegetable oil
Steamed long-grain white rice, for serving

Instructions

To a large pot, add the conch, pork, celery, garlic, onion, and 8 cups of water. Bring to a boil, then turn the heat to medium-low, cover the pot, and simmer, stirring occasionally, until the liquid is reduced by about a third, about 3 hours.
To a small skillet over medium heat, add the flour and oil and cook, whisking continuously, until the flour turns brown, about 5 minutes. Stir the flour mixture into the stew and continue simmering over medium-low heat until the conch is tender, 1–2 hours.
Serve over rice.

The post Gullah Conch Stew appeared first on Saveur.

Grilled Scallops with Yuzu Kosho Vinaigrette

Tadashi Ono — Mon, 18 Mar 2019 22:43:11 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

One night, on the southern Japanese island of Kyushu, I ordered a bowl of ramen and watched the cook serve a paste alongside the noodle soup that I’d never seen before. It was yuzu kosho. It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma—everything. There are two types: red, made from ripe yuzu and red chiles, and green, from unripe fruit with green chiles. I use the sharper green version to cut through rich meats, and the milder red in seafood dishes, like these grilled scallops.

Pairing note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan’s Yamagata prefecture stands up to yuzu kosho’s spice.

Yield: 4

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh or bottled yuzu juice
1 Tbsp. finely chopped scallions, white parts only
1 Tbsp. red yuzu kosho
2 tsp. soy sauce
16 large sea scallops
1 Tbsp. finely chopped parsley leaves, for garnish
Kosher salt

Instructions

In a small bowl or liquid measuring cup, whisk together the oil, yuzu juice, scallions, yuzu kosho, and soy sauce. To a medium bowl, add the scallops and one-third of the yuzu vinaigrette, then toss to coat.
Heat a charcoal or gas grill to medium-high. Alternatively, heat a large cast-iron skillet over medium-high. Add the scallops and grill, turning once, until golden brown and just cooked through, about 4 minutes total. Transfer to a platter and drizzle the remaining yuzu vinaigrette over the scallops. Garnish with the parsley, season to taste with salt, and serve hot.

The post Grilled Scallops with Yuzu Kosho Vinaigrette appeared first on Saveur.

Orecchiette with Octopus Ragù and Chickpea Purée

Stefano D’Onghia — Mon, 26 Aug 2024 19:22:07 +0000

Clay Williams. Clay Williams

At Botteghe Antiche, Chef Stefano D’Onghia makes orecchiette with grano arso flour. Literally translating to “burnt grain,” grano arso is thought to refer to what was left behind after the stubble of harvested wheat fields had been burnt off, often gathered by poor farmers before the next crop was planted. Store-bought pasta will suffice, and you can find dried grano arso orecchiette in specialty Italian food shops. D’Onghia pairs the pasta with indulgent chunks of octopus instead of the traditional broccoli rabe.

Featured in “The Cuisine of Puglia Defies Definition,” by Sebastian Modak.

Yield: 4–6

Time: 2 hours 30 minutes

Ingredients

For the chickpea purée:

2 cups dried chickpeas, soaked in cold water for 24 hours, then drained
1 medium carrot, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium yellow onion, coarsely chopped
3 Tbsp. extra-virgin olive oil
Kosher salt

For the octopus ragù:

2 Tbsp. extra-virgin olive oil
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
1 small yellow onion, finely chopped
10 oz. octopus tentacles, cut into 1⁄2-in. pieces
2 cups cherry tomatoes
1 cup fish stock

For the pasta:

Kosher salt
1 lb. uncooked orecchiette, preferably grano arso

Instructions

Make the chickpea purée: To a medium pot, add the chickpeas, carrot, celery, and onion and enough water to cover by 2 inches. Turn the heat to high to bring to a boil, then turn down to simmer until the chickpeas are very soft, about 2 hours.
Meanwhile, make the octopus ragù: To a large pot over medium heat, add the oil, carrot, celery, and onion and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Stir in the octopus, tomatoes, and fish stock, turn the heat to simmer, cover, and cook until the octopus is tender, about 1 hour.
Transfer the chickpeas along with their cooking liquid to a food processor. Add the oil and pulse until smooth. Season to taste with salt.
Make the pasta: Bring a large pot of generously salted water to a boil. Cook the orecchiette, stirring occasionally, until al dente, 8–10 minutes. Strain the pasta, then transfer to the pot of ragù. Stir to coat and remove from the heat.
Divide the chickpea purée evenly among 4–6 pasta bowls, top with the orecchiette, and serve warm.

The post Orecchiette with Octopus Ragù and Chickpea Purée appeared first on Saveur.

Brindisi Seafood Stew

Ernesto Palma — Mon, 26 Aug 2024 19:21:33 +0000

Clay Williams. Clay Williams

At La Sciabica, a seaside outpost in the Adriatic port city of Brindisi, this seafood stew is a culmination of generations of fishermen throwing whatever they’ve got into a pot and feeding a family. In chef Ernesto Palma’s original recipe, he instructs cooks to “look at the sea for a minute” while adjusting the salt to taste before serving.

Featured in “The Cuisine of Puglia Defies Definition,” by Sebastian Modak.

Yield: 4

Time: 45 minutes

½ cup extra-virgin olive oil, plus more
1 celery stalk, coarsely chopped
1 garlic clove, finely chopped
1 yellow onion, coarsely chopped
Crushed red chile flakes (optional)
14 oz. cuttlefish, cleaned and cut into ½-in. pieces
14 oz. squid, cleaned and cut into ½-in. pieces
Kosher salt
2 medium tomatoes, coarsely chopped
2½ lb. firm white fish, such as rockfish, cleaned and cut into 2-in. pieces
1 lb. hard clams, scrubbed
1 lb. mussels, scrubbed and debearded
10 medium shrimp
4 large prawns
Finely chopped parsley leaves, for garnish
Toasted crusty bread, for serving

Instructions

To a large skillet set over medium-high heat, add the oil, celery, garlic, onion, and chile flakes, if using. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Stir in the cuttle-fish, squid, tomatoes, and 2½ cups of water. Season lightly with salt, bring to a boil, then turn the heat down to simmer until the cuttlefish and squid are tender, 20–40 minutes (large cuttlefish may take longer to cook). Add the fish, clams, mussels, shrimp, and prawns and cook until the bivalves open, 3–5 minutes.
Drizzle the stew with olive oil, season to taste with salt, garnish with parsley, and serve hot with bread on the side.

The post Brindisi Seafood Stew appeared first on Saveur.

Grilled Swordfish Kebabs

Meherwan Irani — Wed, 02 Oct 2019 15:16:06 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Chef Meherwan Irani of Chai Pani Restaurant Group likes using swordfish for these machli kebabs, but any firm white fish will work beautifully with the bright, herbaceous marinade. Leave some space between the fish on the skewers—this will ensure that each piece is heated from all sides and cooks evenly. Serve with saffron rice and kachumber, or with naan, fresh herbs, and thinly sliced onions.

Featured in “6 Magnificent Indian Grilling Recipes You Can Pull Off Indoors or Outdoors.”

Yield: 6

Time: 1 hour

Ingredients

For the marinade:

¼ cup fresh lime juice
1 tsp. sugar
½ tsp. kosher salt, plus more as needed
Pinch roasted ground cumin
20 fresh mint leaves
2 medium garlic cloves
1 cup grapeseed or vegetable oil

For the kebabs:

2 lb. swordfish steaks (or another firm white fish), skinned and cut into 1½-in. chunks
¼ cup coarsely chopped dill, for garnish
Ground sumac, for garnish
Extra-virgin olive oil, for drizzling

Instructions

Make the marinade: To a blender, add the lime juice, sugar, salt, roasted cumin, mint, and garlic and pulse until smooth. (Add 1–2 tablespoons of water if needed to help all the ingredients come together.) With the machine running on low speed, slowly drizzle in the oil until completely incorporated. Transfer ⅓ cup of the marinade to a small bowl, cover, and refrigerate. Reserve the remaining marinade.
Make the kebabs: To a large bowl, add the fish and season lightly with salt. Pour the remaining marinade over the fish and toss well to coat. Cover the bowl loosely with plastic and refrigerate for at least 10 minutes. (Do not marinate longer than 30 minutes, or the lime juice will begin to “cook” the fish.)
Meanwhile, soak ten 8-inch bamboo skewers in cold water for at least 30 minutes before grilling.
Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan to high.) Drain the skewers and shake off any excess water. Thread 3–4 chunks of fish onto each skewer, leaving a slight gap between each chunk.
Transfer the kebabs to the grill and cook with the grill open until lightly charred on one side, 2–3 minutes. Using a fish or grilling spatula, loosen and flip the kebabs. (If the fish is sticking, give it another minute or so. It should release easily once it’s fully cooked on one side.) Continue cooking until the opposite side is lightly charred and the fish is cooked through, 2–3 minutes more. Transfer to a platter, drizzle the remaining marinade on top, and garnish with dill, sumac, and a drizzle of olive oil. Serve hot or at room temperature.

The post Grilled Swordfish Kebabs appeared first on Saveur.

Cajun Seafood Boil

SAVEUR Editors — Thu, 02 Sep 2021 19:26:49 +0000

Belle Morizio. Belle Morizio

This spicy Cajun boil, inspired by one served at Charles Seafood in Harahan, Louisiana, has been a reader favorite since it first graced our pages in 2013. The key to a good boil is making sure your ingredients don’t overcook. Start with your vegetables and spices, then layer in your seafood last.

Featured in “New Orleans” by Lolis Eric Elie.

Yield: 6–8

Time: 1 hour

1¼ cups kosher salt, divided
5 lb. whole live crawfish
2 lb. medium waxy potatoes
6 celery stalks, cut into 3-in. pieces
2 medium yellow onions, quartered
1 garlic head, halved crosswise
1 lemon, halved, plus additional wedges for serving
½ cup Creole seasoning
½ cup Old Bay Seasoning
½ cup Worcestershire sauce
3 Tbsp. cayenne pepper
3 lb. head-on jumbo shrimp
3 medium ears corn, shucked and halved
Cocktail sauce, for serving
Hot sauce, preferably Original Louisiana, for serving

Instructions

To a large stockpot filled with 2 gallons of cold water, add 1 cup of the salt and whisk until dissolved. Add the crawfish and set aside for 20 minutes. Drain the pot, rinse the crawfish well, and transfer them to a large bowl. Refrigerate.
To the empty pot, add the potatoes, celery, onions, garlic, lemon halves, Creole seasoning, Old Bay, Worcestershire, cayenne, the remaining salt, and 2 gallons of water. Bring to a boil, then turn the heat to medium and cook until the potatoes are just tender, 10–12 minutes. Add the reserved crawfish, the shrimp, and corn, cover the pot, and cook until the seafood is just cooked through, 5–7 minutes.
Drain the contents of the pot into a large colander or sieve, discarding the cooking liquid. Transfer the crawfish, shrimp, potatoes, corn, celery, and onions to a large platter. Serve with lemon wedges and cocktail and hot sauces on the side.

The post Cajun Seafood Boil appeared first on Saveur.

Canned Sardine, Tomato, and Caper Sandwiches

Elias Cairo — Mon, 22 Apr 2019 13:19:54 +0000

Kyle Johnson. Kyle Johnson

Fresh heirloom tomatoes, rich and oily canned sardines, and briny capers and olives are easy to pack for a picnic and throw together outdoors. Patting the tomatoes dry before assembling prevents the sandwiches from getting soggy.

Featured in “Portland Chef Elias Cairo Is as Serious About Fishing as He Is Eating” by Meredith Erickson.

Yield: 6

Time: 15 minutes

Two 4½-oz. cans oil-packed sardines, drained
½ cup cherry tomatoes (mixed colors), halved or quartered
¼ cup torn fresh oregano leaves
2 Tbsp. coarsely chopped mixed pitted olives
1 Tbsp. capers
2 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
Kosher salt
One 12-by-12-in. piece focaccia, preferably day-old or toasted
2 ripe medium heirloom tomatoes (mixed colors), thinly sliced

Instructions

To a medium bowl, add the sardines, cherry tomatoes, oregano, olives, and capers. Add the oil and vinegar, season to taste with salt, and toss to combine.
Using a bread knife, cut off the top of the focaccia, dividing the slab into a thin top and thick bottom. Set the top piece aside. Pat the tomato slices with paper towels if they are very wet. Arrange the slices over the bottom of the bread, overlapping slightly, then sprinkle lightly with salt. Distribute the sardine mixture evenly over the tomato slices, then cover with the top slab of focaccia. Cut the sandwich into 6 squares and serve.

The post Canned Sardine, Tomato, and Caper Sandwiches appeared first on Saveur.

Sri Lankan Fish Curry with Eggplant and Okra

Joyce and Kamala Kutty — Thu, 01 Aug 2024 03:18:32 +0000

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

Brimming with fragrant aromatics and hearty vegetables such as eggplant, okra, and tomatoes, this curry recipe from knifemaker Joyce Kutty’s mother Kamala is a reflection of her Tamil family’s migration to Sri Lanka from the southern tip of India.

Use a meaty fish that will hold its shape during cooking—the Kutty family is partial to mackerel—and be sure to ladle with care when serving so the chunks of fish don’t disintegrate into the curry. Look for fish curry masala and ginger-garlic paste online or at your local South Asian grocery store. If you can’t find ginger-garlic paste, sub in equal parts finely chopped garlic and ginger.

Featured in “Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions” by Shane Mitchell.

Order the SAVEUR Selects Enameled Cast Iron Casserole 5-Quart Dutch Oven here.

Yield: 4–6

Time: 50 minutes

1 Tbsp. tamarind pulp or 1½ Tbsp. tamarind paste
One 13-oz. can full-fat coconut milk (1½ cups)
Kosher salt
4 Tbsp. vegetable oil
3 Tbsp. fish curry masala
1 Tbsp. ground coriander
1½ tsp. black mustard seeds
1½ tsp. cumin seeds
1½ tsp. fennel seeds
1 tsp. fenugreek seeds
12 fresh curry leaves (or substitute thawed frozen)
2 small green chiles, such as jalapeños or serranos, seeded and thinly sliced (optional)
2 medium onions, thinly sliced (2 cups)
3 Tbsp. ginger-garlic paste
½ lb. eggplant (1–2 small), cut into ½-in.-thick wedges (2¼ cups)
4 oz. okra, stems removed and cut into 2-in. pieces (1 packed cup)
3 small tomatoes, quartered (2 cups)
2 lb. meaty fish, such as bluefish, cod, mackerel, or salmon, cut into 3-in. pieces
3 Tbsp. coarsely chopped cilantro leaves and tender stems, for garnish
Steamed rice, dosas, or naan, for serving

Instructions

In a medium bowl, soak the tamarind pulp in ¼ cup of warm water until soft, 10–15 minutes. Add enough additional water to measure 2½ cups, then discard the pulp and any seeds. If using tamarind paste, stir it together with 2½ cups of water in a medium bowl.
Stir in the coconut milk, season to taste with salt, and set aside.
To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the fish curry masala, coriander, black mustard, cumin, fennel, and fenugreek, and cook until fragrant, 1–2 minutes. Add the curry leaves and cook until they sputter, about 30 seconds. Add the green chiles (if desired) and onions and cook, stirring occasionally, until the onions are soft and translucent, 5–7 minutes. Add the ginger-garlic paste and continue cooking, stirring occasionally, until fragrant and lightly golden, 2–3 minutes more.
Add the reserved tamarind water and bring to a boil, then turn the heat to medium and cook until slightly thickened, 5–7 minutes.
Add the eggplant and okra, and bring back to a boil, then turn the heat to medium-high and cook until the eggplants are soft but retain some bite, 7–10 minutes. Add the tomatoes and cook until slightly tender, 5–8 minutes. Add the fish and continue cooking until just firm, 5–7 minutes more. Remove from the heat.
Garnish with the cilantro and serve with the rice, dosas, or naan.

The post Sri Lankan Fish Curry with Eggplant and Okra appeared first on Saveur.

Keralan Fish Curry

Joyce and Kamala Kutty — Thu, 01 Aug 2024 03:14:35 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Whenever knifemaker Joyce Kutty brings home fresh mackerel from a fishing trip on the Rhode Island coast, her mother Kamala makes this curry she learned to prepare for her husband, who is originally from Kerala, India. Kutty explains that Malayalis love the sour dried rind of kudampuli, also known as brindle berry or Malabar tamarind, in their fish curries: “It’s one of the special ingredients that really makes it Kerala style.” When she talked to her father about the ingredient, Kutty learned her grandfather was a spice merchant who sold kudampuli.

A tangy tropical fruit used almost exclusively in Sri Lanka and Kerala, kudampuli brings balance and depth to the region’s coconut-rich curries. Once harvested, the ripe pods are seeded and sundried until they turn from green or pale yellow to brown and leathery. Kutty recommends adding kudampuli to dishes with fatty fish: think kingfish, Spanish mackerel, or Rhode Island bonito (the Kutty family favorite). Look for kudampuli and fish curry masala paste online or at your local South Asian grocery store.

Featured in “Meet the Knifemaker Inspired by South Asian and New England Fishing Traditions” by Shane Mitchell.

Order the SAVEUR Selects Tri-Ply Stainless Steel Chef’s Pan here.

Yield: 2–4

Time: 30 minutes

3 Tbsp. fish curry masala paste
3 Tbsp. vegetable oil
½ tsp. fennel seeds
½ tsp. fenugreek seeds
½ tsp. black mustard seeds
5–6 fresh curry leaves
2–3 green chiles, such as serrano or jalapeño, finely chopped
4 shallots, thinly sliced
2 Tbsp. ginger-garlic paste
1 medium tomato, finely chopped
Kosher salt
One 13.5-oz. can coconut milk
3–4 pieces kudampuli (Garcinia cambogia), soaked in ¼ cup water
1 lb. meaty fish fillets, such as mackerel, bluefish, or cod, cut into 3-in. pieces
Finely chopped cilantro, for garnish
Basmati rice or naan, for serving

Instructions

In a small bowl, stir together the fish curry masala and 2 tablespoons of water.
To a large skillet over medium-high heat, add the oil. When it is hot but not smoking, add the fennel, fenugreek, black mustard seeds, and curry leaves and cook, stirring occasionally, until the leaves start to sputter, about 1 minute. Add the chiles and shallots and cook, stirring occasionally, until the shallots are soft and translucent, about 5 minutes. Add the ginger-garlic paste and tomato and cook, stirring occasionally, until the tomato is soft, 2–3 minutes. Add the fish curry masala paste, season to taste with salt, and continue cooking, stirring continuously, until fragrant, about 3 minutes more.
Add the coconut milk and kudampuli (along with its soaking liquid), turn the heat to high, and boil until slightly thickened, about 5 minutes. Add the fish, cook for 3 minutes, then cover, turn the heat to low, and simmer until the fish is cooked through, about 5 minutes more.
Transfer to serving bowls, garnish with cilantro, and serve warm with rice or naan.

The post Keralan Fish Curry appeared first on Saveur.