Today's dinner: Fish in a coconut curry. The fish is a tuna, I think a skipjack. Three euros fifty a kilo in La Boqueria. It's really meaty, the flesh is dark red and heavy. Ideally, I suppose a lighter fish would be better for this meal, but it came out tasty. Then there's some coconut milk, a ground spice mix (cardamom, cumin, coriander, mustard seeds, turmeric), some nam pla (thai fish sauce), some tamarind water, a couple of limes, a chopped onion, cilantro, two chopped tomatoes, three chopped garlic cloves, a thumb-sized piece of ginger, chopped of course, and some chilis. Today it's a quarter of a habanero and a whole jalapeno.
So this is what I did. Add garlic and chilis to hot oil in a big pot. Brown a little, add onions. Cook until the onion is soft, add ginger. Throw in the spice mix, stir a lot so it doesn't burn. Chuck in the tomatoes and the tamarind water, a good couple dashes of nam pla. Cook that up a bit until the tomatoes are soft, then throw in the fish and the coconut milk. Oh, there's half of a bell pepper in the finished dish as well, that went in the same time as the tomatoes.
Let it cook for five minutes, stir in some chopped cilantro at the end.
Serve over rice, garnish with cilantro and some lime to squeeze over.
Pretty tasty.
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