Some version of this fish curry is eaten all along India’s long coastline. I like to make it with fillets (with skin) of Spanish mackerel, but any mackerel or kingfish, indeed, any fish that does not flake too easily, will do. This cooks quickly and easily. This dish is perfect with rice. Add a green vegetable and a salad as well.

　　

Ingredients

serves 2¿3

　　Salt

　　3/4-pound fillet of Spanish mackerel, or see above for other fish, cut crossways into 3-inch segments

　　2 teaspoons finely grated peeled fresh ginger

　　1 teaspoon finely crushed garlic (just put it through a press)

　　1/4–1/2 teaspoon cayenne pepper, or more, if desired

　　2 teaspoons nice red paprika

　　Freshly ground black pepper

　　1/4 teaspoon ground turmeric

　　1 tablespoon lemon juice

　　2 tablespoons olive or canola oil

　　1/4 teaspoon whole fennel seeds

　　3 tablespoons finely chopped shallots or red onions

　　1/4 cup coconut milk from a well-shaken can or heavy cream

　　

Step 1

Rub about 1/8 teaspoon salt on both sides of the fish and set aside while you prepare all the remaining ingredients.

　　

Step 2

Combine the ginger, garlic, cayenne, paprika, black pepper, turmeric, lemon juice, and 1/2 teaspoon salt in a small bowl. Mix.

　　

Step 3

Put the oil in a frying pan—preferably nonstick—and set over medium-high heat. When hot, put in the fennel seeds and, a few seconds later, the shallots. Lower heat to medium. Stir and sauté the shallots until they soften slightly. Now add the seasonings from the bowl. Stir for a minute. Add 1 cup water, stir, and bring to a simmer. Turn heat to low and simmer gently, uncovered, for 7–8 minutes. Add the coconut milk or cream. Stir and bring to a simmer again. Slip in the fish pieces so they lie in the sauce, skin side down, in a single layer. Keep spooning the sauce over the fish pieces and cook gently 6–7 minutes or until the fish turns opaque.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.