| Asian curries are known the world over to be hot, | | | | recommended. That said, the rice itself does not need |
| spicy and very flavorful. The truth is that Asian curries | | | | to be fancy. In fact, plain boiled rice is preferable to |
| are very different depending on where they originate. | | | | seasoned or flavored rice that may overpower the |
| People in the West have experienced curries mostly | | | | curry itself |
| from the Northern Sub-Continent. People in Northern | | | | Ingredients: |
| India, Pakistan and Afghanistan are not known for their | | | | - 1 Fish (whole or filleted), sliced |
| seafood based curries but more for their Chicken, | | | | - 1/2 Fresh Coconut (scraped) or 1/2 can of Coconut |
| Mutton and Beef based concoctions. As you head | | | | Milk |
| South and East, especially towards the coast, you will | | | | - 1 medium sized Onion, finely chopped |
| find Seafood being used as the primary protein source. | | | | - 1-inch piece of Ginger |
| Also, the character of the curries themselves, are very | | | | - 4 cloves of Garlic |
| different. The spices, for the most part, are similar to | | | | - 2-4 Whole Red Chillies (adjust according to taste) |
| other Sub-Continental curries but you may find some | | | | - 1 green chili |
| interesting differences in the base of the recipe. One | | | | - 4-6 Kaffir lime leaves |
| such difference is the use of Coconut and in some | | | | - 10 peppercorns |
| cases even Tamarind. These curies will come out to | | | | - 1/2 tsp Cumin |
| be very creamy and subtle. They will also be healthier | | | | - 1/2 tsp Coriander |
| than those that use Mutton or Beef as the primary | | | | - 1/2 tsp Turmeric powder |
| protein. | | | | - 1 tsp Red Chili powder |
| The type of Seafood that is used depends on the | | | | - Salt (to taste) |
| place that the recipe originates. Along the Indian and | | | | Preparation: |
| South East Asian coast, Sea fish, Shrimps, Prawns, | | | | - Clean and slice the fish. Rub a mix of salt, turmeric |
| Lobsters or Shellfish are traditionally used to prepare | | | | and red chili powder on the fish, and set aside. |
| the curries. In the Eastern part of India, River fish is | | | | - Use a grinder to make a smooth paste of the ginger, |
| preferred. The flavors of the fish itself depend on a | | | | garlic, whole red chillies, green chili, peppercorns, |
| large part on whether they are sea or river fish. River | | | | coriander and cumin. |
| fish is more flavorful in general but also bonier and | | | | - Heat some oil in a pan. Cook the onion and saute until |
| smellier. Sea fish is more robust and meaty. In this | | | | translucent. Add the kaffir lime leaves and saute for |
| particular recipe, you can replace the fish with Prawns, | | | | about 2 minutes or until fragrant. |
| Crabs, Lobster or even Shellfish. | | | | - Next, add the spice paste prepared above and cook |
| One other thing to remember is that Northern | | | | for another 2 minutes. Add the fresh coconut and |
| Sub-Continental curries are traditionally eaten with | | | | water OR coconut milk and bring to a boil. |
| bread but Southern curries such as this one, which | | | | - Now, add the sliced fish and simmer for about 10 |
| involve Seafood are always eaten with Rice. These | | | | minutes or until the fish is cooked. |
| just don't go well with bread and rice is highly | | | | - Serve over steamed rice. Voila! Dinner is ready. |