Curry is a wonderful thing. It is also both a specific thing and a general thing. Just like the term Salsa is used for many sauces, Curry is a fairly generic term for a type of entree that is made from blending spices, vegetables and sometimes meat. Chef Josh and I have a favorite curry we make at home, and we recently documented a variation of our Fish Curry.
There was a sale on Ocean Perch at the store. We knew immediately that we were going to have Fish Curry. When we arrived home, we found that there had been a run to one of our local bakeries, so we were going to have bread and not rice with the curry. We also found we had forgotten to get onions, so the potatoes we had in stock were going to have to do.
The potatoes were not going to cook at the same rate as the ocean perch. To make the cooking times even out, the potatoes were thinly sliced, oiled slightly and put into a medium hot oven(about 375f) on a 1/2 sheet and Silpat for about 20 minutes to soften them before adding them to the sauce.
The fish was put into the sauce, skin side down, and let to cook for a few minutes before adding the rest of the coconut milk. The sauce thinned up slightly and covered the fish as it gently cooked on a medium heat. Once we had the fish turned, we added the potatoes to the sauce and finished the cooking on both.
The plating included wedges of french boule bread, quartered and toasted in the oven. We could have had rice, but we are not exactly traditionalists. There was also a simple yoghurt sauce and a basil leaf to garnish. And it cannot be Indian food without some of the candied mix for freshening your breath at the end.
It was a good meal and I hope it inspires you to play around with Curry in the future.
