Fish in a Fennel-Flavored Curry Sauce

• Salt
• 3/4-pound fillet of Spanish mackerel, or see above for other fish, cut crossways into 3-inch segments
• 2 teaspoons finely grated peeled fresh ginger
• 1 teaspoon finely crushed garlic (just put it through a press)
• 1/41/2 teaspoon cayenne pepper, or more, if desired
• 2 teaspoons nice red paprika
• Freshly ground black pepper
• 1/4 teaspoon ground turmeric
• 1 tablespoon lemon juice
• 2 tablespoons olive or canola oil
• 1/4 teaspoon whole fennel seeds
• 3 tablespoons finely chopped shallots or red onions
• 1/4 cup coconut milk from a well-shaken can or heavy cream

1. Rub about 1/8 teaspoon salt on both sides of the fish and set aside while you prepare all the remaining ingredients.
2. Combine the ginger, garlic, cayenne, paprika, black pepper, turmeric, lemon juice, and 1/2 teaspoon salt in a small bowl.
3. Mix.
4. Put the oil in a frying panpreferably nonstickand set over medium-high heat.
5. When hot, put in the fennel seeds and, a few seconds later, the shallots.
6. Lower heat to medium.
7. Stir and saute the shallots until they soften slightly.
8. Now add the seasonings from the bowl.
9. Stir for a minute.
10. Add 1 cup water, stir, and bring to a simmer.
11. Turn heat to low and simmer gently, uncovered, for 78 minutes.
12. Add the coconut milk or cream.
13. Stir and bring to a simmer again.
14. Slip in the fish pieces so they lie in the sauce, skin side down, in a single layer.
15. Keep spooning the sauce over the fish pieces and cook gently 67 minutes or until the fish turns opaque.

salt, spanish mackerel, fresh ginger, garlic, cayenne pepper, nice red paprika, freshly ground black pepper, ground turmeric, lemon juice, olive, whole fennel seeds, shallots, coconut milk

Taken from www.epicurious.com/recipes/food/views/fish-in-a-fennel-flavored-curry-sauce-373761 (may not work)