Warm and Cozy Fish Butter Curry | ​​Food52 + Ottolenghi Test Kitchen: Shelf Love

Join Yotam Ottolenghi and Chaya Maya as they share a rich and delicious fish butter curry topped with a cucumber lime salsa and coconut cream. This dish is intensely flavorful thanks to a fragrant spice blend, tomato paste, fresh tomatoes, garlic, and shallots. The salsa and coconut cream provides a cool contrast to the heat of the curry. Serve with naan or rice! GET THE RECIPE ►► f52.co/3so14Rz
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VIDEO CHAPTERS
00:00:00 Intro
00:01:52 The Berbere-Spiced Fish
00:04:01 Everyone in the Pan
00:07:34 The Refreshing Green Salsa
00:09:47 Drizzle and Devour
PREP TIME: 20 minutes
COOK TIME: 1 hour 10 minutes
SERVES: 4
INGREDIENTS
Fish Butter Curry
1 1/4 teaspoons ground ginger
1/2 tablespoon ground fenugreek
1 teaspoon ground coriander
8 cardamom pods, shells discarded and seeds removed and crushed in a mortar
1/2 teaspoon ground allspice
1/2 tablespoon smoked paprika
1/8 teaspoon ground cinnamon
450 grams (1 pound) sustainably-sourced hake (or other firm white fish), skinned, pin-boned, and cut into 2-inch/5-centimeter pieces
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
350 grams (12 ounces) small new potatoes (halved if large), skin on
3 tablespoons unsalted butter
2 to 3 shallots, finely chopped (125 grams net weight)
2 small green chiles, finely chopped (deseeded, if you prefer less heat)
3 garlic cloves, peeled and crushed
300 grams cherry tomatoes
1 1/2 tablespoons tomato paste
220 grams coconut cream (7 ounces, or 1/2 a standard-size can), plus 1 tablespoon to serve
500 milliliters fish stock (homemade or store-bought)
Cucumber-Lime Salsa
1/2 cucumber (100 grams), finely diced
1 small green chile, deseeded and finely chopped
1 to 2 spring onions, finely chopped (15 grams net weight)
3 tablespoons lime juice
1 1/2 tablespoons finely chopped cilantro leaves
2 tablespoons extra-virgin olive oil
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

[@Hollis_has_questions]

This looks so refreshing! I love the combination of the hot, velvety curry with the coolness of the cucumber/scallion/coriander/lime cutting through all of that richness and freeing the tongue to breathe in the freshness of piquant greenery.

[@kitziasalgado]

please, let her cook

[@BriggidyStewart]

What a fun duo and the plate turned out fabulous!

[@Ozzie-in-CT]

It’s the garnishes at the end that takes the recipe over the top into perfection. 🙌🙌🫶🫶🙌🙌

[@cj4607]

Chaya is so pretty!

[@tmcdgreen]

The recipe looks so good, but I'm sooo inspired by the kitchen. I love the utensils in the tin!

[@wonderfullymade8309]

This looks amazing! I love curries but I have never had a fish curry. I will most definitely be trying this recipe very soon! Thank you for sharing the recipe!

[@tonietchison1730]

Thank you so much.

[@patriciaborge6036]

Looks so good, it’s a must 😊

[@mariaboletsis3188]

Love ❤️ curry anything I must try this one time

[@saraatppkdotpt8140]

Really nice recipe 👍

[@KiranaChannel87]

Looks yummy

[@apollard1968]

Yum!

[@kimmdesignstudio5933]

Looks delicious and I’m not a curry or coconut cream lover! You also both have such cute personalities.

[@lailymahal7301]

I really like her! She's great and very likeable!

[@annamironova9990]

Cinnamon is the one you missed!

[@AtheistRising]

_= fish 🐟 curry 🍛 👌 =_

[@user-eq5xh8qr2e]

Her clothes is always on top…🤩🤩

[@Hollis_has_questions]

Would herring work here?

[@manon562]

Thanks guys for this recipe. Looks really yummy. However, 2 questions:
1. Is it possible to use tofu slices instead of fish? (I am basically exclusively plant based)
2. By "berbere spice", do you mean "ras el hanout" which is the Moroccan spice blend? Or is it something different alltogether?

[@robinlillian9471]

1. You can cook tofu with anything you put fish or meat in, but it won't be fish curry. 2. Those are two different spice blends. Africa is a big continent with numerous different cuisines.

[@aliciaf1055]

As they said, Berbere is an Ethiopian spice blend, not Moroccan.

[@Babybayou]

Correction “Palestinian bahharat” not Israeli. Thanks food 52 for erasing an entire culture