How to Cook Appetizing Coconut tamarind fish curry

Coconut tamarind fish curry. 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.

I use a tiny amount of tamarind to add the tang, but it does volumes in terms of flavor. So I'm going to insist that you use it. Transfer the fish and pak choi to a plate. You can have Coconut tamarind fish curry using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Coconut tamarind fish curry

1. You need 500 g of white fish (e.g. cod or haddock).
2. Prepare 400 ml of coconut milk.
3. You need 1 tablespoon of tamarind concentrate.
4. Prepare 1 of fresh chilli.
5. You need 1 of large onion.
6. You need of Cherry tomatoes halved.
7. It's Handful of chopped spring greens.
8. You need 300 ml of fish or veg stock.
9. It's of Thumb sized piece of ginger.
10. Prepare of Ground turmeric.
11. It's of Ground cumin.
12. You need of 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.

Coconut tamarind fish curry instructions

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.