recipe by Ifrah F. Ahmed in New York Times Cooking
Ingredients
- 1 pound barramundi or other firm white fish (such as halibut or cod), preferably 2 to 3 pieces
- 1¼ teaspoons fine sea salt
- 2 tablespoons olive oil
- 1large white onion, finely diced
- 2 large roma tomatoes, finely diced
- ¾ cup cilantro leaves
- 6 garlic cloves, minced
- 4 teaspoons xawaash (see Tip)
- 1 (14-ounce) can of unsweetened coconut milk
- Optional white rice, grits or flatbread for serving
Preparation
Step 1 – Season the fish with ½ teaspoon sea salt; set aside.
Step 2 – In a large pot over medium-high, heat oil until loose and rippling, about 1 minute.
Step 3 – Add the onion and cook, stirring occasionally, until completely soft, about 8 minutes. When the onion is soft, stir in tomatoes and cover. Stir and smash down tomatoes every once in a while until they cook down completely, about 7 minutes.
Step 4 – When the tomatoes have disintegrated, stir in cilantro, garlic, xawaash, the remaining ¾ teaspoon salt, then the coconut milk. Cover and cook for 5 minutes.
Step 5 – Add the fish, making sure it’s immersed in the coconut milk. Cover and cook until the fish is tender, white and flaky, about 8 minutes. Take the curry off the burner as soon as the fish is done, so it doesn’t overcook.
Step 6 – Serve over rice, soor or accompanied by a flatbread of choice. Makes 4 servings.
Tip: To prepare your own xawaash blend, add 8 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground black pepper, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon and ¼ teaspoon ground cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in 1 teaspoon ground turmeric. (This makes 4 tablespoons xawaash.)
