Fish Tamarind Curry with Coconut Milk
A rick curry with firm white fish and a flavourful broth inspired by coastal Indian flavours, this is relatively simple to make for a one-pot dinner. Serve with a side of steamed basmati rice.
Ingredients
- 500 g (1 lb) firm white fish such as tilapia, haddock or cod, cut into 4cm (2in) pieces
- 2 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1 tsp black mustard seeds
- 1 yellow onion finely diced
- 20 g (3 tbsp) ginger grated or minced
- 20 g (½ oz) fresh cilantro/coriander stems finely chopped & leaves picked
- 6 cloves garlic minced
- 2-3 red chilis such as bird's eye or cayenne, finely minced, deseeded if preferred
- 1 tbsp tomato paste
- 1 tbsp hot madras curry powder
- 2 tsp ground cumin
- 2 tsp ground coriander seed
- 1 tsp ground turmeric
- ½ tsp ground cardamom
- 1 (400g/14oz) can full-fat coconut milk well-shaken, divided
- 200 g (7 oz) whole peeled tomatoes crushed with hands (½ 400g/14oz can)
- 2 tbsp tamarind puree
Instructions
- Season the fish generously with salt & set aside. Add the cumin seeds, coriander seeds and black mustard seeds to a large skillet. Set over medium heat and gently toast the seeds. Once they begin to dance around the pan - after 1-2 minutes - add 2 tbsp of neutral oil.
- Add the onion and a generous pinch of salt and cook, stirring frequently, until the onions begin to brown around the edges - about 10 minutes.
- Add the ginger, cilantro stems, garlic, chilis and tomato paste. Cook, stirring constantly, until very fragrant and the tomato paste becomes dark and sticky - about 2 minutes.
- Add the curry powder, cumin, coriander, turmeric and cardamom. Cook until very fragrant - about 30 seconds. Then, pour in 120ml (½cup) of coconut milk and stir into the onion mixture. Cook for 2-3 minutes longer, until the fat begins to separate from the coconut milk.
- Pour in the tomatoes and tamarind paste along with 250ml (1 cup) of water and ¼ tsp of salt. Bring to a simmer, reduce the heat to low and allow to simmer for 15 minutes - stirring occasionally.
- Stir the fish into the curry and allow to simmer until completely cooked through - 5-10 minutes. Stir in half of the cilantro leaves and serve, topping with the remaining cilantro.
Nutrition
Calories: 385kcal | Carbohydrates: 21g | Protein: 27g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 198mg | Potassium: 1197mg | Fiber: 4g | Sugar: 7g | Vitamin A: 765IU | Vitamin C: 46mg | Calcium: 123mg | Iron: 7mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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