Ingredients with Measurements:
- 1 lb. lingallin fish, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1 tomato, chopped
- 1 tbsp. curry powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. paprika
- 1 can coconut milk
- 1 cup water
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and ginger and cook for another minute.
4. Add the chopped tomato and cook until it starts to break down, about 5-7 minutes.
5. Add the curry powder, cumin powder, coriander powder, turmeric powder, and paprika. Stir to combine and cook for another minute.
6. Add the coconut milk and water and stir to combine.
7. Add the lingallin fish pieces and stir gently to coat with the curry sauce.
8. Bring the curry to a simmer and cook for 10-15 minutes, or until the fish is cooked through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 10g
Protein per serving: 20g
Substitutions for ingredients:
- Lingallin fish can be substituted with any firm white fish, such as cod or halibut.
- Vegetable oil can be substituted with any neutral oil, such as canola or grapeseed oil.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use shrimp or scallops instead of fish.
- Add diced bell peppers or carrots for extra vegetables.
Tips and tricks:
- Be gentle when stirring the fish to avoid breaking it apart.
- Taste the curry and adjust the seasoning as needed.
- Serve with rice or naan bread to soak up the delicious sauce.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Lingallin fish curry is a traditional dish from Sri Lanka, where it is known as "lingallin malu mirisata." It is typically made with lingallin fish, which is a type of fish found in Sri Lankan waters.
Flavor profiles:
This curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
Serve the curry hot with rice or naan bread.
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Region: Indian