Coconut tamarind fish curry
Coconut tamarind fish curry

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, coconut tamarind fish curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Coconut tamarind fish curry is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Coconut tamarind fish curry is something that I’ve loved my whole life.

Here's your answer: tamarind & coconut fish curry. This curry is a creamy and slightly tangy fish dish perfect for serving over rice (or cauli-rice). One thing that's pretty predictable about Indian recipes is that there's almost always a souring agent - something that gives a dish a little tang.

To begin with this recipe, we must prepare a few ingredients. You can cook coconut tamarind fish curry using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Coconut tamarind fish curry:
  1. Take 500 g white fish (e.g. cod or haddock)
  2. Prepare 400 ml coconut milk
  3. Make ready 1 tablespoon tamarind concentrate
  4. Take 1 fresh chilli
  5. Make ready 1 large onion
  6. Take Cherry tomatoes halved
  7. Prepare Handful chopped spring greens
  8. Get 300 ml fish or veg stock
  9. Prepare Thumb sized piece of ginger
  10. Make ready Ground turmeric
  11. Make ready Ground cumin
  12. Get Cooking oil

So I'm going to insist that you use it. This Goan Fish Curry is a warm and tangy fish curry that is cooled with coconut milk. It's a perfect Indian seafood curry recipe to warm up with! In Goa, the fish curries use coconut milk and mustard oil, making them creamy with a bit of a unique spice.

Steps to make Coconut tamarind fish curry:
  1. Cut the fish into bite sized chunks. Sprinkle 1 tsp turmeric and 1/2 tsp salt over the fish and coat well.
  2. Heat some oil in a frying pan and fry the fish pieces until slightly crispy. Remove from the pan, put on a plate and set aside.
  3. Heat oil in a saucepan, chop the onion and fry until just starting to brown.
  4. Mince the ginger, and add to the onion along with 1 tsp of turmeric and 1 tsp of cumin and stir well.
  5. Add the spring greens to the pan with a small amount of the stock. Stir and cover, then leave to simmer until the greens are just starting to soften
  6. Add the coconut milk, tomatoes, tamarind and rest of the stock to the pan. Chop the chilli and stir into the liquid. Simmer until the sauce thickens a little, then add your fish to heat through. Add salt to taste and serve

They get a tart tang from tamarind, and they are. When cooking this easy, fragrant fish curry your kitchen will be filled with the wonderful aromas of garlic, ginger and curry leaves. Cut the fish into largish pieces and add to the pan, turning to coat well in the spice mixture. This fish curry was originally prepared at the tribal households in Wayanad. Unlike the regular fish curry, tamarind leaves are used in this for the sourness.

So that is going to wrap it up with this exceptional food coconut tamarind fish curry recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!