Cochin (Malabar) Jews Fish Curry With Cilantro and Coconut For Passover

From all Jewish holidays, Pesach is perhaps my most  favorite holiday gathering, I enjoy long ritual reading the Haggadah, before we get into tasting the actual the food. As usual,  I will be assigned to bring fish dish, with a little reminder, that I should not  include any wheat in it. Because I am a Shiksa (non Jewish woman) ha .. ha.. ha.. I need a little reminder, kidding! Of course that's okay. I do like to be reminded anyway. So each year, I try to bring different kind of fish dish from different country. I think I'll bring Indian flavor to the table this time. I hope they will be pleased. 

I adapted  this recipe from  Maya Kaimal's Savoring The Spice Coast of India , Fresh Flavor From Kerala. This particular recipe comes from  The Cochin Jews community, which were presence in Kerala dates back to the King of Solomon (?ְׁ?ֹ?ֹ?). Most have left Kerala for Israel and other part of the world,  only small number  still stay, which unfortunately faces extinction.

Have A Happy And Healthy Pesach to all who celebrate it!

Cochin (Malabar) Jew's Fish Curry With Cilantro and Coconut For Passover

recipe adapted from Maya Kaimal's Savoring The Spice Coast of India

serve 4 - 6

1 to 2 pounds skinned firm white fish fillet (cod, halibut)

3/4 cup grated unsweetened coconut

1/2 cup loosely packed cilantro

1 tbs cumin

1 tsp cayenne pepper

1 tsp turmeric

2 tbs vegetable oil

1 small onion, thinly sliced

1/2 tbs minced garlic

2 cups or more water

salt and pepper to taste

1 - 2 tbs peanut oil

In a bowl of food processor add coconut, cilantro, cumin, cayenne pepper, turmeric, and 3/4 cup of water. Process to make smooth paste.

Heat oil in a shallow pan set over medium heat. Add onion, fry until the onion is slightly brown. Add garlic, stir for a few seconds, then add coconut paste and 3/4 water. Season with salt and pepper, stir to mix. Bring to a boil, as soon as it boils, turn the heat to low. Continue to cook  until the mixture is thicken.

Pour in another 1/2 cup of water, add fish fillet. Turn the heat to medium, and bring it back to a boil. As soon as it boils, lower the heat. Partly cover the pan, gently simmer  and basting the fish with sauce from time to time. Cook for about 10 to 12 minutes (depending on the thickness of the fish) until the fish is cooked and flaky.

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