Dish of Fish & Potato Curry
(click to enlarge)

Fish & Potato Curry


India - Andhra   -   Yera Chapa
Serves:
Effort:
Sched:
DoAhead:  		 3 main
***
1-1/4 hrs
Yes		 This is a very popular dish on the east coast of India. variously made. I composed this recipe from several versions, and am quite happy with it. See Note-7 on method, and also Fish & Mixed Vegetable Curry.

1
1
1/2
14
6
12
2
------
5
1/2
1
1/2
1/2
2/3
------
4
6
1/2
1-1/2
------
#
t
t
oz
oz
oz

---

in
t
t
t
t
---
T

t
c
---
Fish (1)
Turmeric
Salt
Potatoes (2)
Onion
Tomatoes
Chili, green (3)  
-- Spicing mix
Chili, dry (4)
Ginger root
Coriander seed
Cumin seed
Turmeric
Salt
---------
Oil
Curry Leaves (5)
Cumin seed
Water
-- Garnish
Cilantro
Prep   - :  (30 min)
  1. Cut FISH into pieces about 1-1/2 inch on a side, larger if you use carp (see Note-1). IF you will be frying the fish (see Note-7), rub with Turmeric and Salt. Set Aside.
  2. Peel POTATOES and cut into 3/4 inch cubes. Hold in cold water until needed.
  3. Peel ONION and slice into quarters lengthwise, then slice thin crosswise.
  4. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop medium.
  5. Split GREEN CHILIS from just under the cap to the tip. Remove seeds and veins only if you wish to control heat.
  6. Slice GINGER very thin and chop fine. pound to a paste in a mortar.
  7. Cap DRY CHILIS and break in half, dumping out as many seeds as will dump out. Grind along with Coriander and Cumin in your spice grinder. Mix all Spicing mix items.
Run   -   (45 min)
  1. Option, see Note-7 - heat 4 T Oil in a well seasoned iron skillet and fry fish over moderate heat until lightly browned on both sides. Remove from the oil and drain on paper towels.
  2. Measure 3 T of the Oil into a spacious sauté pan and heat over moderate flame. Stir in Curry Leaves and Cumin Seeds for about 30 seconds, then stir in Onions. Fry stirring until onions are a light golden color.
  3. Stir Spicing Mix and fry stirring until blended in, then stir in Tomatoes and fry stirring until their moisture has evaporated and the oil has started to separate.
  4. Stir in Potatoes until well incorporated, then stir in Water, bring to a boil, cover and simmer about 20 minutes.
  5. Stir in Fish and Green Chilis, bring back to a boil and continue to simmer for another 8 minutes.
  6. Adjust liquid if needed and taste for salt. Serve garnished with chopped Cilantro, along with plenty of steamed Jasmine rice. This dish can be reheated if handled carefully.
NOTES:

  1. Fish:

      Select fish durable with wet cooking. My favorites are Golden Pompano and Japanese Amberjack, but Cobia, Cod, and Emperor are also fine. Also Catfish, American and Vietnamese (Swai, Basa, Tra). My standard for testing recipes is Tilapia, an "all purpose" fish, but treat it gently. For stronger tasting fish, Indian Mackerel or other Mackerel are good. All these fish often appear in Asian markets here in Los Angeles, particularly Philippine markets. For details see our Varieties of Fish page (very large page).

  2. Potatoes:

      Medium potatoes like White Rose work well here. See our Potato Page for details. Note that the acid in the tomatoes firms the outside of the potatoes resulting in sharp edged cubes and no thickening of the sauce. If you wish to avoid this, half cook the potatoes in water. Drain and set aside until needed. Add as above and shorten the 20 cooking time some.

  3. Chilis, Green:

      Two Serrano split from under the cap to the tip add just enough hotness to be noticed. Feel free to use more if you like, less, or even none.

  4. Chilis, Dry:

      I use Arbols, but if you want less hot use Japones. For details see our Chilis.
  5. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. For details see our Curry Leaves page.

  6. Bay Leaves

      Some recipes call for 2 Bay Leaves in place of the Curry Leaves. This may be presuming curry leaves are not available - Andhra is far enough south to be in curry eaf territory. Of course, if you don't have them, or don't like the resinous taste, you can use Bay Leaves. While Indian Bay Leaves are not much available in North America, the closely related Mediterranean bay leaves are suitable.

  7. Method:

      Indian recipes of this sort very often have you dust the fish and sometimes the potatoes lightly with a little salt and turmeric, then fry them separately until light golden. This step does provide a unique flavor but also adds complexity. It can be skipped without ruining the dish, but it's well worth the while if you can take the time.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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