Did a friend forward this to you? Sign up here. Bene Israel Good day, all. I first read about the Bene Israel in Western India some years ago, and I was reminded of the community of Jews and their cuisine when I saw this recipe in The Post's archives for a fish curry with ginger, tamarind and cilantro. It's originally from Joan Nathan's expansive "King Solomon's Table." In the headnote Nathan writes of visiting a marketplace in Kochi in southwest India to find Elias Josephai, "known to everyone as Babu," a shochet, or kosher butcher. "The minute we arrived, Babu rode up on his motor scooter. When I mentioned that I was looking for recipes, he hailed us an auto rickshaw and we drove off to meet Ofera, his wife. "Ofera told us that she is a Bene Israel Jew, thought to be one of the supposed ten Lost Tribes of Israel," Nathan wrote, noting that there were about 20,000 members of the community, mostly in Mumbai and Israel, at the time of her writing. Ofera shared stories and recipes with Nathan, including this one for a fish curry with a fresh ginger, tamarind and cilantro masala. Ofera likes to serve it on Passover or the Sabbath, but I made it on a recent Monday and loved how it filled my kitchen with sweet and savory scents. To make it, you're going to start by marinating the fish in salt, a few spices and lime juice. Let that sit for at least 15 minutes (and up to 3 hours) while you gather the rest of the ingredients. Next, make the masala by processing garlic, ginger, cilantro, green chiles, curry leaves — if you can find them — and tamarind paste. Heat a skillet and saute the fish in some neutral oil until it's browned on both sides. Transfer it to a plate, and then saute chopped onions and tomatoes until they soften. Add the ginger-tamarind masala and nestle the fish into the sauce, letting it come to a low simmer so that the flavors meld. Serve the saucy, fragrant fish over rice. A side of chutney makes a nice accompaniment. | Today's recipe | Photos by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Bene Israel Fish Curry With Fresh Ginger, Tamarind and CilantroFind substitution suggestions and other tips below the recipe. NOTE: Curry leaves are available fresh or frozen and come in different sizes. Generally, frozen leaves are the larger variety. If the leaves are large, use just a couple. If you buy smaller leaves, use about 8. Or, simply omit the curry leaves from this recipe. Make Ahead: Marinate the fish in the refrigerator for at least 15 minutes and up to 3 hours. Storage: Refrigerate the fish for up to 2 days. Where to Buy: Curry leaves and tamarind paste or concentrate are available at Indian markets; you'll find the latter at well-stocked supermarkets as well. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 6 Total time: 40 mins Ingredients - 2 pounds whiting, black sea bass or other firm, light-fleshed skinned fish fillets, cut into 2-inch chunks
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 2 cloves garlic
- One (1-inch) piece peeled fresh ginger, coarsely chopped
- 1/2 cup chopped fresh cilantro leaves and tender stems
- 2 small green chiles, such as serrano chile peppers, stemmed and seeded if you want less heat
- 2 to 8 fresh/frozen curry leaves (optional; see NOTE)
- 1 tablespoon tamarind paste or concentrate
- 4 tablespoons vegetable or another neutral oil, divided
- 2 vine-ripened tomatoes, cut into small dice
- 1 medium white or yellow onion (6 ounces), chopped (1 cup)
- Cooked rice, for serving
- Chutney, for serving
Steps1. Place the fish in a nonreactive bowl or dish. Sprinkle with the salt, turmeric, chili powder and lime juice. Toss to coat, then cover and refrigerate for at least 15 minutes and up to 3 hours. 2. Meanwhile, in a mini food processor, combine the garlic, ginger, cilantro, green chiles, curry leaves, if using, and tamarind paste and process to form a paste. 3. Line a plate with a few layers of towels and place it near the stove. In a large, nonstick skillet over medium-high heat, heat 3 tablespoons of oil until shimmering. Working in batches, as needed, add the fish and cook until golden, about 2 minutes. Use a slotted spatula to transfer the fish to the prepared plate. 4. Carefully wipe out the skillet. Place it over medium heat and heat the remaining 1 tablespoon of oil until it shimmers. Add the tomatoes and onion and cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in the garlic-tamarind paste to combine. Reduce the heat to medium-low, return the fish to the skillet and gently stir to incorporate, trying not to break up the fish pieces. 5. Once the mixture has warmed through, remove from the heat. Serve with rice and chutney, if desired.
Substitution suggestions + other tips and ideas: - To make this vegan >> use firm tofu in place of the fish.
- If you can't find curry leaves >> skip them.
- To make this less spicy >> omit the chiles and chili powder, or adjust the quantities to taste.
- If you don't have tamarind paste >> try pomegranate molasses or, in a pinch, a combination of honey and vinegar.
| Dessert | 🎧 "Little Anne Ladybird" by Chypho. 📺 Why Cassius Clay changed his name to Muhammad Ali. 📚 "Bene Appetit: The Cuisine of Indian Jews" by Esther David at Kitchen Arts and Letters. 📰 "Celebrate Purim with these 5 festive recipes" by Anna Luisa Rodriguez in The Post. 👀 A raucous feast in the mouth of a monster. 🗣 A big happy birthday to my stepfather, Bob! |
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