Tamarind & Coconut Fish Curry

I’m so predictable… here we are on a Friday during Lent and I’m sharing a recipe for fish. Sometimes predictability is nice though, right? I mean, this is probably the perfect post for those of you wondering what to make for dinner tonight – or for those of you looking to get a head start on planning for next Friday’s meal. 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. In this recipe, the souring agent is tamarind paste. It adds a nice depth of flavor to this spiced coconut stew.

Typically I stick to making easy fish recipes like my plantain-crusted haddock but sometimes it’s nice to make a recipe that takes a little more work but rewards with more flavor. Plus, this really doesn’t take that much more effort. That’s the great thing about seafood – it’s so quick to cook that it’s really not hard to make.

Tamarind Coconut Milk Fish Curry

Tamarind Coconut Milk Fish Curry

4.94 from 16 reviews

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Ingredients

 

• ▢ 1 ½ pounds haddock or another mild white fish, cut into pieces
• ▢ 2 tablespoons coconut oil divided
• ▢ ½ teaspoon mustard seeds
• ▢ 1 onion diced
• ▢ 1 serrano chopped
• ▢ 5 garlic cloves chopped
• ▢ 1- inch ginger chopped
• ▢ ½ cup water
• ▢ 1 teaspoon coriander powder
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon garam masala
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon tamarind paste
• ▢ ½ cup coconut milk
• ▢ Cilantro optional

Instructions

 

• Melt 1 tablespoon of coconut oil in saute pan and then add the mustard seeds. Once the mustard seeds begin to pop, add the onion and serrano pepper.
• Cook for 8-10 minutes, or until the onions begin to brown. Then add the garlic and ginger, stir for 30 seconds, then turn off the heat.
• Scoop everything from out of the pan and put it into a food processor or blender along with the water. Puree until smooth.
• Pour this back into the pan over medium heat. Add the spices and mix well. Then add the fish and mix well.
• Add the remaining coconut oil to the pan, cover with a lid and cook for 6-8 minutes, or until the fish is cooked through.
• Put the tamarind paste into a small bowl and then pour some of the hot liquid from the fish curry into the bowl to completely dissolve the paste. Add this back to the pan.
• Stir in the coconut milk, garnish with cilantro and serve.
• Note: this fish curry tastes better the next day.

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