Coconut Fish Curry

Coconut fish curry is a recipe that my friend Kim and I wrote for the Globe, but never ran. It was inspired by her travels in Kerala, India, where fresh fish curries are very popular along the coast. While I rarely follow this recipe to a T, it is something I go back to often. I have thrown in okra and spinach instead of green beans, or swamped out the fish for black eyed peas making the dish vegan. Its really versatile and reheating doesn't leave a fishy smell in the kitchen. (Coworkers, roommates and family members rejoice!)

Coconut Fish Curry
Serves 4

2 tablespoons vegetable oil
2 tablespoons mustard seeds
2 tablespoons cumin seeds
1 tablespoon powdered coriander
1 medium onion, diced
1 medium sweet potato, diced
8 oz. sliced mushrooms
3 cloves garlic, minced
1/2 teaspoon cinnamon
1 tablespoon powdered ginger
2 teaspoons turmeric
1 tablespoon salt
1 teaspoon red pepper flakes (option)
1/2 pound green beans, cleaned & halved
1 red pepper, large dice
14.5 oz can of diced tomatoes, with juice
14 oz can coconut milk
1 pound Tilapia
4 cups cooked rice

1. In a heavy, wide, large pot toast mustard seeds, cumin seeds, coriander, in oil for one minute or until mustard seeds begin popping. Add the onions and fry for five minutes.

2. Add the sweet potatoes and mushrooms and continue to cook over medium heat for eight minutes.

3. Add garlic, cinnamon, ginger, turmeric, salt, and red pepper flakes and fry for one minute until it releases its smell, but does not burn.

4. Add green beans, red pepper, tomatoes, and coconut milk and bring to a simmer. Continue simmering on medium low heat for ten minutes. Add the fish, making sure pieces are submerged in the sauce. Simmer for 8 to 10 minutes, or until the fish is cooked through.

Serve over rice.

This version was made with carrots, sweet potatoes, peas, onions fresh ginger and tilapia.