Monica, what is the dish that:

  1. inspired your love of food:

    For me, anything that my mother cooked was always a great inspiration.

  2. is your signature:

    A tomato and coconut fish curry.

  3. you cook on your night off:

    On my nights off, it is a Chinese take out menu that decides dinner!

Can we have an extra helping?

  • Tell me your foolproof recipe for seduction.

    Definitely rice pudding. It is how I won my hubby’s heart. Rice cooked in milk and sugar and seasoned with crushed cardamom.

Monica, can you share a recipe for one of these dishes?

Monica’s Fish Curry From “Modern Spice” (Simon & Schuster)

Everyone has a signature dish, something that they are really proud of and this one is mine. I have been cooking it for as long as I can remember. It is a favorite with adults and kids alike. My dad once told me it was his favorite. I cannot tell you how happy I was since he has such discerning tastes. He made it for me once, and it was quite interesting. “I won’t add the mustard seeds, since I don’t like mustard. I don’t have any curry leaves so they won’t go in either. I will sauté some onions first, and then add tomatoes and I prefer ground coriander, so I will add that. But you know, I do add the coconut milk, so it is just like yours!”

Serves 4

Cook Time: 40 minutes

2 tablespoons vegetable oil
1 teaspoon black mustard seeds
10 fresh curry leaves
1-inch piece fresh ginger, grated
3 cloves garlic, crushed
1 hot green chile, chopped
1 large tomato, chopped
1 teaspoon turmeric
1 teaspoon red chili powder
1 pound catfish pieces
Salt to taste
1/2 (13.5 oz) can coconut milk (such as Taste of Thai brand)

1. In a large sauté pan, heat the oil over medium heat.
2. Add the mustard seeds; as soon as they crackle add the curry leaves, ginger, garlic, and green chiles. Sauté for a few seconds and then add the tomato.
3. Sauté gently for 10-12 minutes or until the tomato is soft and the oil begins to leave the side of the mixture. You can add some water if the tomato begins to stick. (I sometimes add a quarter cup of water and cover the pan for 5-6 minutes. This helps cook the tomatoes faster. Then I uncover it and continue to cook until all the water evaporates.)
4. Add the chili powder, turmeric, and salt; cook for 1 minute.
5. Stir in the fish and cook for 5 minutes.
6. Add the coconut milk. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the fish is tender. Serve immediately.