Nimmy Paul’s Poached Fish Fillets in a Tomato-Vinegar Sauce (Meen Pullikaach)

When I first read this recipe, I had no idea it would be so good.  It is a bit on the spicy side. Adjust as needed. This recipe is from page 254 of 660 Curries. I served it over brown rice. The recipe makes 4 servings.





Nimmy Paul’s Poached Fish Fillets in a Tomato-Vinegar Sauce (Meen Pullikaach)

1/4 cup canola oil
1 cup thinly sliced shallots
6 lengthwise slices of fresh ginger, cut into matchstick strips
4 large cloves of garlic, cut into thin slivers
12 to 15 fresh curry leaves (omit if you can’t find them)
3 to 5 fresh green Thai, cayenne or Serrano chiles, cut lengthwise into thin strips (I used one pepper and it was still spicy)
2 large tomatoes, cored and finely chopped
1/4 cup distilled white vinegar
2 teaspoons ground Kashmiri chiles (or 1/2 teaspoon cayenne mixed with 1 1/2 teaspoons sweet paprika)
1 1/2 teaspoon sea salt
1 1/2 pounds skinless fillets or firm fish, such as halibut, sea bass (I used cod)

Heat the oil in a large skillet over medium heat. Add the shallots, ginger, and garlic. Cook, stirring, until the vegetables are soft and light brown around the edges, 5 to 8 minutes.

Stir in the curry leaves and fresh chiles, and cook, stirring for about 3 seconds. Then add the tomatoes, vinegar, ground chiles, and salt. Simmer, uncovered stirring occasionally, until the tomatoes soften but are still firm-looking, 2 to 4 minutes.

Add the fish fillets and spoon the sauce to blanket them. Reduce the heat to medium-low, cover the skillet, and poach the fish, without stirring, until the fillets are barely starting to flake, 12 to 15 minutes. Serve.

By my calculations – per serving – Calories: 360, Total Fat: 18.8g, Sat. Fat: 1.1g, Carbs: 8.6g, Fiber: 1.2g, Protein: 36.1

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