Coconut Fish for Octavio

Coconut Fish Curry

Start with one pound of thin fish filets such as flounder or trout. Dust them all well with turmeric powder on both sides and do the same - freely - with good kosher salt. Set aside.

In a medium skillet heat 4 T. of oil till almost smoking. Reduce heat to medium and fry each piece of fish, SEPARATELY, until brown . . . about 2 minutes per side. Remove from pan and dry on paper towels.

Add 1 t. black mustard seeds to the remaining oil (adding more as needed to coat bottom of skillet) and once they begin to sputter and pop add: 8 fresh or frozen curry leaves, 2 whole cloves, 2 cardamom pods and cook for 30 seconds. Now add: 1 thinly sliced onion and a T. of chopped ginger (or a teaspoon of the dried variety). Cook on a lower flame for 6 minutes or until the onions are browning nicely.

Reduce heat to low and add: at least 1 t. or more of salt, 1/2 t. turmeric, 1 t. ground coriander and 1 can of coconut milk. Simmer for 10 minutes, stirring fairly often over low heat. Do not let the coconut milk boil but keep at a low simmer.

Add the fried fish to the pan and heat through gently. Serve with rice and the thickened coconut sauce drizzled profusely over the fish.

Lloyd, like his older brother Sailor often did, waits patiently for his spicy fish.

Octavio and Lloyd at the dinner table.

A recent meal with Octavio at Cafe Drake included orange gimlets, spiced macadamia nuts, coconut fish curry, basmati rice, okra with tomatoes and cabbage salad.