Sure enough, the dish was even tastier than it looked; I’ve made it 3-4 times since. I’ve made it as intended, I’ve made it with tofu in place of shrimp…
I guess you could say I am hooked 🙂
Tonight I had a nice fresh piece of haddock but no ideas. I thought of S’s wonderful Goan Curry and decided to try it with the fish. I also had a few boiling (waxy) potatoes… hmmm…
While the onions were cooking I thought the potatoes might be good in the curry. By the time I got to frying the spice paste, I had diced the potatoes and tossed them into the pot. That was a throwback to New England clam chowder, in which you cook the potatoes in the clam broth base so they absorb the flavor. By the time the spice paste and tomatoes were well-cooked, the potatoes were about half done — perfect! Time for the coconut milk. Since this was fast turning into ‘chowder’ I made it a little more liquid with water, and covered the pot to simmer until the potatoes were tender.
Had I been looking for a low-fat supper I would have put the fish straight in, but by now I was really into this chowder parallel. I shallow-fried the fish in a little coconut oil — o heavenly aroma!
When you add your fish to the chowder depends on how you like it done — I prefer my fish just barely cooked through, so I added it at the very end, turned off the heat and let it rest about ten minutes before serving. If you prefer your fish falling-apart-done, you could add it sooner and simmer awhile longer before the resting period.
Oh, the delights of this tasty dish! The sharp and tangy bite of vinegar, garlic and chiles, mellowed by the rich coconut; succulent fish and melt-in-your-mouth potatoes, all swimming happily in an aromatic sea of goodness.
All I need now are a few oyster crackers — but I never was a fan of oyster crackers… some rice will do even better.
So to recap, this is nothing more than Bong Mom’s wonderful Goan Shrimp Curry with fish fried in coconut oil in place of shrimp, and a few potatoes cooked in the spice paste.
If you haven’t tried the original recipe yet, don’t wait another moment!
Thanks for the fusion inspiration, S!
And to S in NH — thanks for the new garden 🙂