How to cook Indian Simmered Plaice Curry
- 4 plaice fillets (about 6 ounces each)
- 2 tablespoons mustard seeds
- 1 teaspoon ground turmeric
- 1 inch ginger root
- 6 cloves garlic
- 3 tablespoons oil
- 6 green chilies, slit
- 2 onions, thinly sliced
- 2/3 cup coconut milk
- 1 tablespoon chopped fresh coriander (cilantro)
- Salt to taste
- Grind the mustard seeds turmeric, ginger and garlic to a paste. Heat the oil and fry the ground mixture for 2 minutes.
- Add the chilies and fry until browned. Add the onions and fry until soft, adding a little water occasionally.
- Stir in the coconut milk and salt and simmer for 3 minutes. Add the fish and simmer for about 15 minutes until the fish is tender, stirring occasionally and adding a little more water if necessary.
- Garnish the Indian Simmered Plaice Curry with the coriander and serve with steamed rice and dal*.
*Dal (also spelled dahl, dhal or daal) is a preparation of pulses (dried beans) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Indian, Pakistani, and Bangladeshi cuisine.
This recipe for Indian Simmered Plaice Curry serves/makes: 4
The Indian Simmered Plaice Curry recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Flounder/Plaice
Preparation Method: Poached/Simmered