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Skate Wing in Coconut Curry Sauce


By A Slice of Life...Sour, Bitter, Salty, Sweet (Visit website)




I've heard of Vij's from a lot of people and they all have the same reaction, awe and food worship. Vij's is an Indian restaurant in Vancouver that specializes in what else, Indian food but here's the twist, they use seasonal local produce to make it accessible and at the same time familiar to its largely Caucasian clientele. I have never been, but I will make sure I actually do get the chance to eat there. They are notorious for the long line ups (like 2 hours or something) because the restaurant does not take reservations but it's apparently worth the wait and people don't seem to care, they just want to have the food. A couple of my friends attended a conference and they managed to get a seat and they rave and rave and rave about the food. They actually ended up coming home with the cookbook.
I've seen the book in a couple of local bookstores, I just never had the guts to buy it. I love Indian food but I'm normally intimidated by the myriad of spices that they use. Not Vij's. Vikram Vij is probably going to hate me for this, but I copied a couple of recipes from my friend's cookbook and tried the Pacific Halibut recipe. I didn't use halibut, I used skate wing. In fact, I didn't follow the exact recipe. I skipped the treatment for the fish and pan fried it in butter instead. What I did though was follow the curry sauce recipe to the letter (uhm... not exactly, you see I didn't have the fresh curry leaves so I used dried instead, hehehe). It was amazing. Yup, it was really good.

Fish:

4 portions of skate wing
salt, pepper & pepper flakes to taste

Coconut Curry Sauce:

1/4 cup of canola oil
20 curry leaves
3 tbsp chopped garlic
1 cup pureed onion
1 lb tomatoes, finely chopped
1 tbsp each of ground cumin and coriander
salt and pepper to taste
1/2 tsp cayenne pepper
6 whole cloves
3 cups of water
1 cup coconut milk, stirred

Sautee curry leaves, garlic, and onion in the oil for about 10 minutes until lightly browned. Add tomatoes, cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes until the water from the tomatoes has evaporated and the oil glistens on top. Add water and coconut milk, Bring to a boil. Cover, reduce the heat and simmer for about 15 minutes. Strain and portion the liquid to 4 heated serving bowls.

Season skate wing with pepper flakes, salt and pepper and pan fry in olive oil and butter until cooked. Place on the serving bowls with the curry sauce, spoon a little bit of the sauce on top and garnish with cilantro leaves. Serve with plain white rice and maybe some nice white wine. The cookbook suggests Muscat Ottonel, I just used good old chardonnay.
P. S. This was so good, I just had to eat it again, so I made it with shrimp. It was still fabulous.


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