Our New Site

Simply Reem

Wednesday, November 18, 2009


Art of using spices is all it take to make millions and millions of unforgettable flavours.They can be used in both sweet and savory preparations, it can be little intimidating at first but once u start playing with them u cant stop.Play with them they are fun. Ok i agree easier said than done, i had my share of mishappenings, my hubby was on fire and not in a good way because i made this absolutely sensuous curry for him but at least i tried and learned my lesson along the way(Sorry Honey) that not all spices can be fun if not used in right proportion.

This Spicy Coconut Sauce has great depth and flavors and can be use for many preparations like Chicken or Vegetables as their base sauce.Heat can be adjusted to personal preference.Fish used here is Mahi Mahi, i like the delicate flavor of this fish but u can use any white fish.


  • Mahi Mahi 1lb(cut in pieces)
  • Onion 1medium
  • Tomato's 2-3medium
  • Ginger 1inch piece
  • Garlic 4 cloves small
  • Jalapeno 1(remove seeds for less heat)
  • Tomato paste 2tbsp
  • Coconut milk 2cups
  • Mustard seeds 1tsp
  • Coriander seeds 1tbsp
  • Cumin seeds 1tsp
  • Black peppercorns 1tsp
  • Turmeric 1/2tsp
  • Paprika 1/2 tsp
  • Salt according to taste
  • Oil 2tbsp


Heat a non-stick pan and add Cumin seeds, Coriander seeds and Black peppercorns and roast them for 2-3 Min's or till they start turning brown and releasing their aroma, this process happens really fast so keep an eye or they will burn.Make coarse powder of these roasted seeds in coffee grinder or in mortar.Make puree of Onion, Tomato, Ginger and Garlic and set aside.

Heat oil in a skillet, add Mustard seeds and wait for a minute. Once they start splattering add the puree u made with 1/4 cup of water. Cook for 4-5 minutes, once the water start drying out and oil start separating from the puree add Turmeric, Paprika, Salt and Tomato paste and cook for another 30 seconds till all blend together. Now add 1cup of water and Fish and cover and cook for 10 minutes on low simmer till the fish is done.

Once the fish is cooked check for the thickness of curry if too thick add water for desired consistency, remember we will be adding Coconut milk so don't add too much water. Add Coconut milk, Cilantro and Jalapeno and let all cook again on low simmer for another 5 minutes till everything blend together.

Curry is ready, Serve with steam rice. Enjoy.....


All images and content of blog Fusion Kebabs are copyright protected.All rights reserved.Reem.

MyFreeCopyright.com Registered & Protected