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.
- 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.