Madras Fisherman's Curry

1. 1

   In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets.

2. 2

   Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.

3. 3

   With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds.

4. 4

   Coarsely chop onions and, wearing protective gloves, chop serranos.

5. 5

   In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally.

6. 6

   In a bowl dissolve tamarind concentrate in water, stirring.

7. 7

   In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds.

8. 8

   Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes.

9. 9

   Add fillets and cook 1 minute on each side.

10. 10

    Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.