Coconut Milk Fish Curry with Tamarind

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There are two ways I prepare for dinner.  The first is, choose a recipe, buy the ingredients and make the meal.  The second is, check what I have in my freezer or pantry and refrigerator and find a recipe that suits the ingredients.  Today I chose the latter, as I had some frozen haddock that I wanted to use up.  So now I search for an intriguing recipe and lucky me (and you now) finds a perfect solution on a wonderful blog called My Heart Beets.  Such a fun play on words and blogger Ashley had some really terrific recipes.  I have used her site plenty for Instant Pot dinners and they have all been successful.

Today I am using a non-Instant Pot recipe that is easy to put together, and the fish is delicate and cooks up very quickly.  Here I present to you  Tamarind Coconut Milk Fish Curry  directly from the blog.

Chopped onion, a hot pepper of your choice, lots of chopped garlic and ginger, all ingredients that I had in my fridge.  Coriander powder, paprika, turmeric, garam masala, salt and mustard seeds, all of which I keep in my spice drawer.  Coconut oil and tamarind paste which I always keep around.  More on tamarind paste later in the post.IMG_4648(Edited)
Coconut milk and water ready to go.IMG_4646(Edited)
Melt a tablespoon of coconut oil in a pan, heat to medium, and stir the mustard seeds in until they begin to pop.IMG_4650(Edited)
Add the onion and pepper and cook until the onion starts to brown and then add the garlic and ginger and cook through for 30 seconds.
IMG_4652Place everything from the pan and put into a food processor with the 1/2 cup of water and blend until smooth.
IMG_4654Scrape back into the pan over medium heat and blend in all the spices.
IMG_4655Once blended, add the fish and cook over medium heat for about 7 minutes until the fish has cooked through.
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You only need a half teaspoon of tamarind paste for this recipe. Tamarind is the sour  fruit from the pod of a tamarind tree.  It adds a depth of flavour to the curry but it can be omitted.  If you would like to try and substitute the flavour, mix equal portions of lime juice and brown sugar.

Check out my much used container of concentrated paste on the left.  On the right, you can see that it can also be found in compressed seeded blocks, where you can mix a piece of the tamarind with a little water to make a paste.  I have used this ingredient before in My Amazing Vegetarian Indian Experience. Becoming a more popular ingredient in international cooking, it can be found in Asian or Indian supermarkets, and in the international aisles of basic supermarkets.

Stir in the coconut milk for a creamy finish and golden colour.

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Garnish with cilantro for taste and colour and it’s ready to serve on basmati or jasmine rice.

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The author suggests making the fish curry in advance because it will taste better the next day.  I can only agree with her as the fish has more time to absorb the spices and tamarind.

Give this recipe a try.  Why mess with a delicious recipe?

Here is the link to the recipe below:

Tamarind Coconut Milk Fish Curry

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