Advertisement Directions Instructions Checklist Step 1 In a medium enameled cast-iron casserole, melt the butter. Add the onion, carrot, garlic, jalapeño and ginger and cook over moderately high heat until softened, about 5 minutes. Add the curry leaves, Madras curry powder, turmeric and fenugreek and cook until fragrant, about 1 minute. Add the fish stock,…
The fish soup can be refrigerated overnight. Rewarm; add the cilantro and lemon juice before serving.
Fresh curry leaves, which resemble small bay leaves and have an aromatic flavor, are available from kalustyans.com.
Zippy, lime-scented, dry Riesling is a good match for both the rich coconut milk and the exotic spices in this dish.