Coconut tamarind fish curry
Coconut tamarind fish curry

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, coconut tamarind fish curry. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Coconut tamarind fish curry is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Coconut tamarind fish curry is something which 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 must prepare a few ingredients. You can cook coconut tamarind fish curry using 12 ingredients and 6 steps. Here is how you cook it.

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

Instructions 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

Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon, whose richness is delectable with the complex spices. 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. They get a tart tang from tamarind, and they are.

So that’s going to wrap this up for this special food coconut tamarind fish curry recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!