Curry of Lingcod

Name: Curry of Lingcod
Cuisine: United States
Ingredients: 3 cups cooked basmati rice; 3 large sun-ripened tomatoes, peeled and diced into ¾-inch cubes; ¼ cup clarified butter, mustard oil, or unsaturated oil of your choice; ¼ cup clarified butter, mustard oil, or unsaturated oil of your choice; 1 pound silverskin onions, peeled; 3 cloves garlic, coarsely chopped; Salt; 1½ cups water or as needed; 1 cup canned coconut milk; 2 pounds lingcod fillets, skinned and cut into ¾-inch cubes; ½ teaspoon ground cumin; 6 turns of the mill of ground pepper plus more as needed; 1 rounded teaspoon ground turmeric; ½ teaspoon ground ginger; ½ teaspoon chili powder; 1 tablespoon ground coriander; ¼ cup clarified butter, mustard oil, or unsaturated oil of your choice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You can replace lingcod with any other white fish of your choice. For the best Indian taste, use mustard oil, which can be found in all Indian markets and by mail from the Napa Valley Mustard Company in St. Helena, California.

Ingredients

½ teaspoon ground cumin
6 turns of the mill of ground pepper plus more as needed
1 rounded teaspoon</

Europe
Americas
United States
France
St. Helena
Fish course
Pescatarian
Gluten-free
Mediterranean
California

Method

Mix all the spices together well. Heat the chosen fat in a skillet, over medium heat, then add the garlic and onions and cook, stirring until golden. Remove the vegetables to a plate. Add the spices and cook the mixture until fragrant, 2 to 3 minutes. Remove a teaspoon of the spice mixture and set aside. Return the garlic and onions to the pan. Add the water to generously cover the spice-and-on