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 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 during Lent – 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.
Interested in more seafood recipes? Check out my recipe index and click “seafood” to browse all of my recipes featuring tasty sea creatures.Print
Tamarind Coconut Milk Fish Curry
- 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
- 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.