This was an experiment to use up the mahi mahi fillets in my freezer. I just improvise this recipe from my typical curry recipe. With a few tweaks.
This one is a little out of compliance. I made a chickpea and fish curry. And I added around 1/2 can of coconut milk for richness. This is around 4 servings so it is not a lot of coconut milk on your plate. Served over leftover white rice. The side is some sautéed chard with shallots, garlic, and chili flakes.
I don’t cook a lot with coconut milk, but it can add nice richness to the gravy which is also made with a base of ginger, onions, garlic, and tomatoes – which are all easily compliant. As are the beans and the fish! Easy enough to leave out as well.
I have a bit too much mahi mahi and I am sick of it. But this is my favorite preparation yet.
As for the curry:
– 1/2 onion sautéed in mustard oil with curry powder, ginger powder, garlic powder and Kashmiri chile powder
– once the onion was soft I added 4 frozen garlic cubes and 4 frozen ginger cubes as cooked for a minute or two
– I added some salt and the 1/2 can of coconut milk here and let that reduce over medium heat
– I added 1/2 can of whole peeled tomatoes mashed up, and then stirred till combined
– I added a drained and rinse can of chickpeas with salt and pepper to taste. And a little bit of water if it looks too thick
– I put the leftover dry spices on the diced fish as a dry rub
– I cooked the chickpeas over a low simmer for around 20 min while I did other meal prep
– turned up the heat a little and added the fish to cook for a few minutes
And dinner is served! This would still be great without fish.
by PlantedinCA