How to Prepare Perfect 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.

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. That's why fish curry took precedence over the Pondi trip. You can cook Coconut tamarind fish curry using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Coconut tamarind fish curry

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

Although I have that coming up too. This is the kind of everyday fish curry recipe that you need in your life. An easy everyday Kingfish (seer or surmai) curry with coconut and tamarind. Stir in the tamarind pulp, coconut milk and half the coconut cream.

Coconut tamarind fish curry step by step

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.

Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter. 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. This Goan Fish Curry is a warm and tangy fish curry that is cooled with coconut milk.