If you like ginger, you will really enjoy this particular recipe. Ginger is a wonderfully pungent, slightly spicy aromatic tuber that is essential to Indian cuisine. Ginger is available in many different forms such as fresh ginger, dried ginger, pickled ginger, preserved ginger, crystallized ginger and ground ginger. In regards to Indian cuisine, fresh ginger is the most commonly used form.
Ginger also has many medicinal qualities and is used extensively throughout India as part of Ayurvedic (herbal) medicine where it plays a large role in digestion and other stomach related issues.
For this recipe, any firm white fish fillet such as snapper, tilapia, sole, cod, halibut, flounder, pollock, grouper, mahi-mahi, sea bass… will work well. This basic recipe can also be used with most shellfish too, just remember to adjust the cooking times accordingly. Also, if you are planning to make this dish using clams or mussels - remember to cover the pot with a tight fitting lid in the last 5-7 minutes of cooking. Always remember to discard any open clams or mussels before cooking and also any that remain closed after cooking.
This versatile dish may be made as either a stir fry or as a curry, depending on your personal preference or mood. So add as much or as little coconut milk as you wish.
1 lb of any firm boneless/skinless white fish, cut into 1.5” pieces
1.5” piece of fresh ginger, peeled and julienned into very thin strips
1-2 small green Thai chilies, slit in half lengthwise (to taste)
1 small onion, thinly sliced
½ cup red bell pepper, julienned into thin strips
½ cup carrot, thinly sliced
½ cup green peas (frozen is fine, no need to thaw)
1 can of coconut milk (use as needed)
6-8 fresh curry leaves
¼ tsp red chili flakes, to taste
¼ tsp turmeric
¼ tsp garam masala
½ tsp ground coriander powder
salt & pepper, to taste
juice of ½ lime
1-2 tbsp of oil, vegetable or canola
freshly chopped cilantro leaves for garnish
In a large karahi or wok on medium high heat, add the oil. When hot, add the onions and stir fry for a few minutes or until slightly browned. Then add the green chilies and the ginger along with the spices (red chili flakes, turmeric, garam masala, ground coriander powder, salt, pepper & curry leaves). Stir fry for a few minutes before adding the vegetables - red bell pepper, carrots & green peas. Let cook for 2-3 minutes. Now add the fish and carefully stir so as not to break up the fish. Add the lime juice and as much coconut milk as you prefer depending on whether you want a proper curry or a semi-dry stir fry dish. Reduce the heat to medium low and let cook for 5-7 minutes or until the fish is fully cooked. Garnish with cilantro and serve with fragrant Basmati rice or warm chapatis.
Feel free to use your favorite vegetable in this recipe such as baby corn, bamboo shoots, snap peas, snow peas, baby bok choy….