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Pondicherry fish assad
Fish in coconut milk curry
Poisson assad — Puducherry's gentle Franco-Tamil fish curry in coconut milk
In Puducherry, the former French enclave on the Tamil coast, Creole families of mixed Tamil and French descent cook a fish curry that is softer and creamier than anything else along that shore. Assad is mild and pale, fragrant with fennel, pepper and curry leaves, with the fish poached in thin coconut milk and finished with a thick, rich pour. It is a Sunday-lunch and Christmas dish in these homes, eaten with plain rice or a crusty loaf from the town's bakeries. Chef's tip: add the thick coconut milk only at the very end and keep the curry below a boil, so it stays silky and white.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅓ lb firm white fish fillets (kingfish, barramundi or cod loin)cut into 5 cm pieces
- ½ tsp ground turmeric
- 1 ¼ tsp salt
- 2 tbsp lime juice
- 2 tbsp coconut oil
- ½ tsp fennel seeds
- 1 sprig curry leaves
- 1 onionthinly sliced
- 3 green chilliesslit
- 1 tbsp gingerfinely chopped
- 4 cloves garlicfinely chopped
- 1 tomatochopped
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground black pepper
- 1 cup thin coconut milkor 100 ml tinned coconut milk mixed with 150 ml water
- ¾ cup thick coconut milkfrom a tin
- 2 tbsp coriander leaves (optional)chopped
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Method
0/8 doneStep 1: Toss 1 ⅓ lb firm white fish fillets (kingfish, barramundi or cod loin) with half of ½ tsp ground turmeric, half of 1 ¼ tsp salt and 1 tbsp of 2 tbsp lime juice. Set aside in the fridge while you start the sauce (no longer than 20 minutes, or the lime starts to 'cook' it).
5 minStep 2: Heat 2 tbsp coconut oil in a wide pan over a medium heat. Add ½ tsp fennel seeds and 1 sprig curry leaves and let them crackle for a few seconds.
1 minStep 3: Add 1 onion and 3 green chillies and fry for 5–6 minutes until soft and pale gold, not brown. Add 1 tbsp ginger and 4 cloves garlic and fry for 1 minute.
7 minStep 4: Add 1 tomato and cook for 4 minutes until soft. Stir in 1 tsp ground coriander, ½ tsp ground cumin, ½ tsp ground black pepper and the rest of ½ tsp ground turmeric and fry for 30 seconds.
5 minStep 5: Pour in 1 cup thin coconut milk with the remaining salt and bring to a gentle simmer for 3 minutes.
3 minStep 6: Lay in 1 ⅓ lb firm white fish fillets (kingfish, barramundi or cod loin) in one layer, spoon over the sauce and simmer gently, uncovered, for 6–8 minutes until the fish is opaque and flakes easily.
8 minStep 7: Turn the heat to its lowest and pour in ¾ cup thick coconut milk. Shake the pan and warm through for 1–2 minutes. Common mistake: letting it boil now — the coconut milk splits and turns grainy.
2 minStep 8: Off the heat, add the rest of 2 tbsp lime juice, taste for salt and scatter with 2 tbsp coriander leaves. Serve straight away.
1 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 31 g
- Carbs
- 9 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pondicherry fish assad take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of lime juice?
- Lemon juice, same amount.
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