Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, coconut tamarind fish curry. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut tamarind fish curry is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine 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 get started with this recipe, we have to prepare a few components. You can have coconut tamarind fish curry using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut tamarind fish curry:
- Take 500 g white fish (e.g. cod or haddock)
- Take 400 ml coconut milk
- Get 1 tablespoon tamarind concentrate
- Make ready 1 fresh chilli
- Prepare 1 large onion
- Make ready Cherry tomatoes halved
- Take Handful chopped spring greens
- Take 300 ml fish or veg stock
- Make ready Thumb sized piece of ginger
- Make ready Ground turmeric
- Take Ground cumin
- Get Cooking oil
Spoon over the curry sauce and finish with a sprinkling of coriander leaves, a drizzle of a little extra sriracha. 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. Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger.
Steps to make Coconut tamarind fish curry:
- Cut the fish into bite sized chunks. Sprinkle 1 tsp turmeric and 1/2 tsp salt over the fish and coat well.
- 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.
- Heat oil in a saucepan, chop the onion and fry until just starting to brown.
- Mince the ginger, and add to the onion along with 1 tsp of turmeric and 1 tsp of cumin and stir well.
- 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
- 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
Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon, whose richness is delectable with the complex spices. Fish Curry is made in several ways. One popular fish preparation from South Kerala and Tamilnadu is the one made with roasted coconut. This aromatic curry is called Varutharacha Meen Kuzhambu and has a deep colour that comes from browned coconut. This Goan Fish Curry is a warm and tangy fish curry that is cooled with coconut milk.
So that’s going to wrap this up for this exceptional food coconut tamarind fish curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
