Fish Curry inspired by The Vibrant Years #LitHappens

This flavorful dish is scrumptious and filled with warm spices.  The recipe is easily doubled or tripled to feed a crowd.

Fish Curry was one of the dishes featured in the novel The Vibrant Years by Sonali Dev, our January selection for our Lit Happens Book Club.

Lit Happens is an online book club where we have a room and chat on Facebook.  We all read the same selection during the month and the host posts questions that we chat about as the month ends.  This month's host is Debra of Eliot's Eats who chose this novel that I absolutely LOVED.

This novel is the story of 3 strong women, the eldest, Bindu, was born and raised in India and emigrated to USA when her son married and Indian woman, Aly, who born and raised in the USA.  The youngest is Cullie, the daughter of Aly and granddaughter of Bindu.  

It is the story of  melding different cultures, familial relationships, love and self acceptance.  It will make you laugh and then you will find yourself crying.  This novel made me want to become friends with all the characters, especially Bindu.

When Aly meets a new guy, who is also from India, she invites him over for dinner and her mother and grandmother cook up a Goan feast that includes Fish Curry.

My newest son in law is also Indian, born and raised on Mauritius.  He and our Russian daughter recently moved to the USA and he is missing his food too so I made this Fish Curry for him when we were celebrating my Little Miss M's second birthday.

I served this up as part of a Mauritian feast so I am not sure if a Goan fish curry is the same.  My son in law said this fish curry was not good, it was excellent. 

There is no requirement to make a recipe for Lit Happens.  It is not a cooking club but a book club and anyone is welcome to join in the fun.  If you would like to read this novel and talk with us about it you will find us on Facebook.  We would love to have you.

Entrees, Fish, Cod, Curry, Eggplant, Stew

Entrees, Fish

Mauritian

Yield: 4 servings

Author: Wendy Klik

Cari Poisson (Fish Curry)

This flavorful dish is scrumptious and filled with warm spices. The recipe is easily doubled or tripled to feed a crowd.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 lb. cod fillet, cut into 4 pieces
• salt and pepper, to taste
• 2 T. cooking oil
• 3 T. cornstarch
• 1 chinese eggplant, cut into strips
• 1 onion, sliced
• 1 t. ginger paste
• 1 t. garlic paste
• 1 T. thyme
• 6 curry leaves, finely chopped
• 1 (14 oz) can diced tomatoes
• 3 T. curry powder
• 1/2 t. turmeric
• 1/2 t. cinnamon
• 1 t. cumin

Instructions

1. Pat the cod dry, season with salt and pepper and coat with the cornstarch.
2. Heat the oil in a large skillet or pot over med high heat. Cook the fish until golden brown. Transfer to a paper towel lined plate to drain.
3. Season the eggplant with salt and pepper and cook in the same pan until tender. Set aside with the fish.
4. In the same pan, adding more oil if needed, cook the onions, curry leaves and thyme for a couple of minutes. Stir in the ginger and garlic.
5. Combine the curry powder, turmeric, cinnamon and cumin in a small bowl with a little water to form a paste. Stir into the onion mixture.
6. Add the tomatoes with their juices and half a can of water and simmer for about 15 minutes, adding more water as needed to make a sauce like consistency.
7. Add the fried fish and eggplant and cook until warmed through.

Notes

Adapted from a recipe found at Great British Chefs

Nutrition Facts

Calories

274.5

Fat (grams)

9.13

Sat. Fat (grams)

0.9

Carbs (grams)

26.65

Fiber (grams)

8.1

Net carbs

18.58

Sugar (grams)

9.9

Protein (grams)

24.26

Sodium (milligrams)

253.46

Cholesterol (grams)

48.76

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