I wanted something a bit different from my usual repertoire of fish dishes and, in my search across the Internets, came across this recipe. Since we’d accidentally walked away from the grocery store with a couple of extra bell peppers (oops! sorry!), I figured this would put those wandering bell peppers to good use. Even though the original recipe was for salmon, I figured it would be fine for my seer fish, which is part of the mackerel family. Seer doesn’t have a strong flavour, so it’s pretty adaptable.

I added lemon and lime juice to the recipe since I thought it would go well. You can use one or the other – I used both because I had both.

Moroccan Spiced Fish

Ingredients

Serves: 6

• 2 teaspoons salt
• 1 tablespoon ground pepper
• 2 teaspoons turmeric
• 1/4 cup lemon or lime juice, freshly squeezed 
• 2-4 green chilli peppers, minced
• 5-10 garlic cloves, minced
• 1 kg (2 pounds) fish
• 1 tablespoon olive oil
• 2 cups red, yellow, or orange bell peppers, chopped
• 1 large tomato, chopped

Directions

1. Mix together the salt, pepper, turmeric, lemon or lime juice, chilli peppers, and garlic, then marinade the fish in this mixture for at least a half hour.
   
2. On high heat, sauté the bell pepper in the oil until semi-soft, about a minute or two. Add the tomato, and sauté for another minute or two.
   
3. Add the fish mixture to the pot and add water if necessary.
   
4. Lower the heat to low, cover, and let simmer for half an hour or so. The sauce will be thick when done. The photo below was about halfway through the simmering. At then end, the liquid level was much lower, about 1" deep in the pot compared to about 3" deep with fish.
   

Remove the seeds from the green chillies if necessary, or use fewer of them, if you want a dish that’s less spicy.

Happily, this turned out to be a great experiment. Both Fahim and I loved the flavours in this dish and thought it complemented the seer fish wonderfully. I would love to try this recipe with salmon as well.

Among the recipes Fahim’s mom taught me is this Tamarind Fish Curry. It’s spicy, a little bit sour (from the tamarind), and absolutely delish.

This is one of my all-time favourite ways to eat fish. 

Mama Farook’s Sri Lankan Tamarind Fish Curry

Ingredients

• 2 tablespoons tamarind paste
• 2 teaspoons red chilli pepper powder*
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 500 grams firm white fish, cut into serving pieces
• 1/2 small onion, sliced
• 2 tablespoons oil (we use virgin coconut)
• 4-5 curry leaves
• 1/2 small onion, sliced
• 4" x 1/2" piece cinnamon stick
• 3 cloves garlic, minced

Directions

1. Mix the tamarind paste with the red chilli pepper powder, turmeric, and salt along with enough water to form a thinnish paste. Pour over the fish and onion and cover the fish thoroughly. Set aside.
2. Into a hot pot, add the oil, then the curry leaves, onion, and cinnamon stick. Stir frequently.
3. When the onions are sllightly browned, add the garlic and cook for another minute or so.
4. Add the marinating fish and onion and enough water to almost cover the fish.
5. Let simmer until the fish is cooked and the sauce is reduced and thick, about 10 minutes.

*That’s the amount of red chilli pepper powder that Fahim’s mom uses. When I make it for just Fahim and I, I use 2 tablespoons (sometimes more) red chilli pepper powder. We prefer it hotter. We’re also insane. Unless you’re a seriously insane freak of nature, use 2 teaspoons as the maximum.

That’s it! Not complicated at all, but oh so good!

We use virgin coconut oil for the authentic Sri Lankan curry flavour. If you don’t have any, use any flavourless oil.

If you don’t have curry leaves, omit. There is no substitution.

If you want it less spicy, reduce the red chilli pepper powder or use black pepper instead.

I hope you enjoy!

My version of tandoori paste is inspired by the tandoori paste recipe on this page, but of course, modified for my use. I omitted the cloves (cloves and I do not get along, after all ) and food colourings (I really don’t get the point of adding miscellaneous chemicals just for a colour effect) and upped the garlic, red chilli pepper powder, and green chillies.

Tandoori Paste

Preparation time: 15 minutes.
Cooking time: 5 minutes.
Makes: ½ cup.

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon cardamom seeds
• 1 teaspoon fennel seeds
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoon black pepper powder
• 1 tablespoon red chilli powder
• 6 cloves garlic, minced
• 1″ piece fresh ginger (10g), minced
• 4-5 green chillies, minced
• ¼ cup (60ml) lime juice
• ½ cup firmly packed fresh cilantro (coriander leaves)

Dry-fry seeds in small frying pan over medium heat, stirring until fragrant.

Blend or process seeds with remaining ingredients until smooth.

Marinade chicken or other meat in the paste for several hours or overnight.