Indian Coconut Fish Curry
Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger. Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon, whose richness is delectable with the complex spices. More Indian Recipes
The curry can be prepared through Step 2 and refrigerated for up to 2 days; reheat gently.
Fresh curry leaves, which resemble small bay leaves and have a savory flavor, are available from www.kalustyans.com.
Steamed basmati rice.
Like most curries, this one will pair well with Gewürztraminer. Many of the best American versions come from California's Monterey region.