Coconut tamarind fish curry
Coconut tamarind fish curry

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, coconut tamarind fish curry. It is 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 favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Coconut tamarind fish curry is something which I have loved my entire life. They’re fine and they look wonderful.

Transfer the fish and pak choi to a plate. Spoon over the curry sauce and finish with a sprinkling of coriander leaves, a drizzle of a little extra sriracha. That's why fish curry took precedence over the Pondi trip.

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

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

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. 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.

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

They get a tart tang from tamarind, and they are. 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. Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger. Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon, whose richness is delectable with the complex spices.

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