Recipes Indian Coconut Fish Curry 4.0 (1,214) 1 Review 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 By Anya von Bremzen Anya von Bremzen Anya von Bremzen is a three-time James Beard Award-winning author and food writer. She frequently contributes to Food & Wine, Travel + Leisure, Saveur, and AFAR. Anya has published eight acclaimed cookbooks, including Mastering the Art of Soviet Cooking. She has taken readers on a culinary journey around the world through her writing.Experience: Moscow-born Anya von Bremzen was a concert pianist sidelined by a hand injury and looking for something to do. That something turned out to be her award-winning first cookbook, Please to the Table (1990), which launched her illustrious food writing career. She has taken readers around the world through her writing in magazines and cookbooks, from Russia, Turkey, and Spain to Latin America, Cuba, and Asia. In addition to winning three James Beard Awards, Anya was nominated six more times for her work. When she is not crisscrossing the globe on her many culinary adventures, Anya divides her time between New York and Istanbul.Education: Anya studied to be a concert pianist at The Juilliard School. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Oregonians spice things up with an interest in all things curry. They might want to save this coconut fish curry for a rainy day. Photo: © Dana Gallagher Total Time: 45 mins Yield: 6 Ingredients 1/3 cup unsweetened shredded coconut 1/4 cup minced onion 2 large garlic cloves, minced 2 medium serrano chiles, minced 1 1/2 tablespoons minced fresh ginger 1/3 cup plus 3/4 cup unsweetened coconut milk 3 tablespoons vegetable oil 1/2 teaspoon yellow mustard seeds 8 curry leaves, preferably fresh (see Note) 2 teaspoons ground fennel 1 tablespoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon ground fenugreek 1 tablespoon tamarind concentrate dissolved in 1 tablespoon of water 2/3 cup water 1/2 cup chopped canned tomatoes, drained Pinch of sugar 15 cherry tomatoes, halved 2 1/4 pounds skinless salmon fillet, cut into 1 1/4-inch chunks Salt Cilantro leaves, for garnish Directions In a mini food processor, combine the shredded coconut, onion, garlic, serrano and ginger with the 1/3 cup coconut milk and process to a paste. In a large, deep skillet, heat the vegetable oil. Add the yellow mustard seeds and curry leaves and cook over moderately high heat until the seeds pop, about 1 minute. Add the coconut paste and cook over moderate heat, stirring, until fragrant, about 4 minutes. Add the ground fennel, coriander, cardamom, turmeric, cayenne and fenugreek and cook, stirring, until fragrant, about 2 minutes. Add the remaining 3/4 cup of coconut milk and the tamarind paste, water, tomatoes and sugar. Bring to a simmer, scraping up any bits from the skillet. Simmer over low heat for 10 minutes. Add the cherry tomatoes to the sauce and simmer over moderate heat until just starting to soften, about 1 minute. Season the salmon with salt, add it to the skillet and simmer over moderate heat, stirring gently a few times, until just cooked through, about 3 minutes. Sprinkle the curry with the cilantro leaves and serve. Make Ahead The curry can be prepared through Step 2 and refrigerated for up to 2 days; reheat gently. Notes Fresh curry leaves, which resemble small bay leaves and have a savory flavor, are available from www.kalustyans.com. Serve With Steamed basmati rice. Suggested Pairing Like most curries, this one will pair well with Gewürztraminer. Many of the best American versions come from California's Monterey region. Rate it Print