I bought some LingCod on sale last weekend at the supermarket. I would normally use this to make a porridge with salted vegetables. Tonight, I’ve decided to make something spicy this time with Kabocha Squash and coconut milk. I missed the smell of fresh coconut that we usually buy at the wet market in Malaysia. The seller would split open the coconut and grind it fresh for you. It is so fresh and rich in flavor that I eat it right from the bag. Here in the States, our only choice is to use either the frozen or canned ones. Like my mother always says–“something is better than nothing.”
Ingredients
1 pound lingcod fillet, cut into bite-size (you can use shrimp too)
3/4 cup cooked kabocha squash, cut in chunks
1/2 onion, sliced
5 tomatoes, chopped (or 1 can (14.5 diced tomatoes)
1 cup coconut milk
1 tablespoon tamarind paste (or 1 Tbsp. lemon juice)
2 sprigs of Indian curry leaves
1 tablespoon parsley or cilantro, chopped
2 tablespoons oil
Blend Ingredients:
5 green/red chilles, seeds removed
2 of ginger
2 teaspoons cumin
1/2 teaspoon tumeric powder
1/2 teaspoon coriander powder
2 cloves garlic, chopped
1/2 onion
1 curry powder (optional)
5 dried chillies, soaked and deseed
Preparation
1. Heat oven and bake squash at 400 degees F. Remove when it is slightly golden brown, or test with skewer for doneness. Remove and let cool, then remove skin and cut in chunks. Set aside.
2. Blend the spices into a smooth paste. Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.
3. Heat oil in a deep pan, stir fry onion till soft Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste. Add the squash and tomatoes and stir for another 10 minutes. Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.
4. Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk. Add slightly more coconut milk if you like more sauce.
5. Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.
6. Sprinkle with parsley or cilantro, and serve with cooked basmati rice.
Credit: Foodista