Bene Israel fish curry

with tamarind, ginger, and tomato, with or without coconut

Adapted from Joan Nathan

This recipe comes from the Bene Israel community of India. Tradition holds that they are one of the lost tribes; the group settled there after the destruction of the second temple.

Served with basmati rice and/or bread, this dish makes a lovely main course, or part of a multi-dish Indian meal.

Richly flavorful, it’s as spicy or mild as you choose to make it.

It comes together fairly quickly. That makes it a great first course for Shabbat.

Serves 4 as a main course, 8 as an appetizer of multi-course meal

Ingredients:

• 2 pounds firm white fish fillets, such as halibut or bass

• ½ teaspoon salt, or more to taste

• ½  teaspoon ground turmeric

• ½  teaspoon chili powder

• Juice of 1 lime

• 3 large garlic cloves

• 1-inch piece ginger root, peeled and finely chopped

• 1/2 cup chopped cilantro leaves and tender stems

• 2 small red or green chiles, such as serrano. Using the seeds will increase the heat. Use less if you don’t like spicy food. Leave them out altogether if you want your dish to be very mild—the chili powder and ginger will still give it a little kick.

• 3 curry leaves

• 1 tablespoon tamarind paste

• ½ cup packed cilantro leaves, plus more for garnish

• neutral fruit or nut oil, such as avocado or sunflower, as needed for cooking, about 4 tablespoons

• 1 medium onion, finely diced

• ½ pint sweet grape or cherry tomatoes, cut in quarters

• ½ cup water or coconut milk

Method:

• Cut the fish into 8 pieces of approximately the same size.

• Squeeze the lime juice over the fish and then sprinkle it evenly with the salt, the turmeric, and the chili powder. Cover the dish and refrigerate it for about 2 hours.

• In a mini food processor or a blender, combine the garlic, ginger, cilantro, chilies, curry leaves, and tamarind paste and process until you achieve a fairly smooth purée.

• Heat a large skillet and then pour in a glug (about 3 tablespoons) of the oil. As soon as the oil shimmers, add the fish pieces. Cook them without moving them for about 2 minutes, then turn them carefully using a thin fish spatula. Cook another 2 minutes, then remove them from the pan and set them on a plate. You might need to do this in batches. You want them to develop a nice golden crust, but don’t overcook them or they’ll fall apart.

• Wipe out the skillet with a paper towel. Re-heat the skillet and then pour in another small glug of oil, about 1 tablespoon.  Add the onion and cook until the onion is soft and translucent, about 5 minutes or so. Add the ginger and tomatoes and cook, stirring, for about another 3 minutes or so.

• Stir in the spice purée. Add the water or coconut milk and stir to combine, then reduce the heat to medium-low and simmer the sauce for about 10 minutes. If it gets too thick, add a bit more water.

• Carefully add the fish pieces to the sauce and cook for about 5 minutes.

• Remove the fish pieces to a serving bowl or to individual shallow bowls. Pour the sauce over the fish and garnish with chopped cilantro.