Madhur Jaffrey’s Kerala-Style Fish Recipe

• 1¼ pound skin-on wild sea bass fillet, about ½–¾ inches thick, cut crosswise into 3-inch slices
• Salt
• 2 tablespoons olive oil or canola oil
• 2 large shallots, finely sliced (about ⅔ cup)
• 1 teaspoon grated ginger
• 1 garlic clove, grated or crushed
• 1 cup water
• ½ teaspoon ground turmeric
• ½ teaspoon cayenne pepper, or to taste
• 1 tablespoon paprika
• 1 tablespoon lemon juice
• Freshly ground black pepper to taste
• ½ cup canned coconut milk
• 2–4 servings plain basmati rice or jasmine rice, for serving

1. 1

   Place the fish on a plate or sheet tray. Season with salt, and set aside.

2. 2

   Heat the oil in a large frying pan set over medium-high heat. Sauté the shallots until the edges begin to brown.

3. 3

   Add the ginger and garlic, and stir to combine. Stir-fry until the mixture is fragrant, stirring continuously, for about 1 minute. Carefully add the water, followed by the turmeric, cayenne, paprika, and lemon juice. Season with more salt and black pepper, and bring to a simmer.

4. 4

   Reduce the heat to low, and continue to simmer for 5 more minutes, stirring occasionally. Shake the can of coconut milk vigorously, then open it and add ½ cup of the milk to the spice mixture.

5. 5

   Return the sauce to a simmer, and arrange the fish inside the pan in an even layer. Cook the fish for 5–6 minutes or until it’s just done, occasionally using a spoon to bathe the fish in the sauce. Taste, season if needed, and serve with rice.

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