22 February 2019 Lorraine 0Comment
Share this recipe

 

 

I hope I was missed, I certainly missed you all and missed sharing my recipes. It’s been a while but today I just had to take a break from a messy house, renovations are taking far too long and exhausting. A comforting, spicy dish always eases my stress, it’s why I just had to cook this Tamarind and Coconut Fish Curry.

Although I was excited to cook today and yes it has been a while since I fed my family a decent meal, I had very limited time to cook dinner. This Tamarind and Coconut Fish Curry did not take much time to prepare or cook but still tastes amazing with it’s robust flavours.

It is spicy with a hint of tanginess. Reducing the sauce before adding the fish does make a difference in terms of flavour. It’s where I went wrong the last time I attempted it.

A few weeks ago I attempted this curry and I was in a rush, as I usually am, my hubby was not impressed with the curry. He told me it lacked flavour and definitely not blog worthy, I pretended to be upset but I already knew the curry was not up to standard. I guess he didn’t have to know that, just had to be thankful he got food.

This Tamarind and Coconut Fish Curry is a little different to the way I usually cook it. Coming from a South Indian home we usually cook fish curry with lots of tomatoes and tamarind, it is usually spicy and a little too tangy for my taste buds. This curry has just a hint of tanginess which I prefer.

I used kingklip, which is a firm white fish but you could use any firm white fish for this recipe. Kingklip maintains its firmness when cooked in the sauce whereas some fish, like hake can crumble quite easily, it’s why I prefer using Kingklip.

Some naan or crusty bread will work well with this dish because you can really dunk it in the sauce…mmmm yum!

If you love seafood or also Pescatarian you may want to try some of my other recipes:

Fish Breyani

 

Salmon Jalfrezi

 

 

 

Tamarind and Coconut Fish Curry

Cuisine Indian
Servings 4

Ingredients

For the marinade

  • 500 gram kingklip or any firm white fish cut into cubes
  • 1 tspn ground cumin
  • 1 tspn Kashmiri chilli powder
  • 1 tspn crushed garlic
  • salt

Sauce

  • 1 tbsp coconut or vegetable oil plus 2 tbsp for searing the fish
  • 1 sprig curry leaf
  • 1 tspn mustard seeds
  • 1 onion chopped
  • 1 tspn ginger/garlic paste
  • 1 tspn Kashmiri chilli powder
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1/2 tspn turmeric
  • pinch of ground cinnamon
  • 180 ml coconut milk
  • 1 tspn tamarind
  • 1 tbsp warm water

Instructions

  • Marinate the fish with the chilli powder, cumin, garlic and salt. Refrigerate for half an hour
  • Blend the onion, ginger/garlic paste, pinch of ground cinnamon, cumin and coriander into a fine paste. Set aside
  • Heat 1 tablespoon oil and add the curry leaf and mustard seeds. Once the mustard seeds start to burst add the ground paste and cook for 2 minutes
  • Add the chilli powder and turmeric and cook for a further minute
  • Pour in the coconut milk. season with salt and simmer on a low heat for 15 minutes until the sauce has reduced
  • Mix the tamarind in the tablespoon of warm water. Add it to the sauce and simmer for a further 5 minutes
  • Whilst the sauce is simmering sear the fish on both sides for about a minute each. Add it to the sauce and bring to a boil for 2 minutes. Season with salt. Turn off the heat. Be careful not to overcook the fish






style="display:block"
data-ad-client="ca-pub-3293657993164614"
data-ad-slot="3164381204"
data-ad-format="auto"
data-full-width-responsive="true">


Share this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.