Coconut tamarind fish curry

Steps Cook Recipes Coconut tamarind fish curry using 12 ingredients and 6 steps

Coconut tamarind fish curry - This easy Kingfish (seer or surmai) Curry with Coconut and Tamarind makes for a great weeknight dinner. This curry is spicy and sour. I use a tiny amount of tamarind to add the tang, but it does volumes in terms of flavor. Transfer the fish and pak choi to a plate. Spoon over the curry sauce and finish with a sprinkling of coriander leaves, a drizzle of a little extra sriracha. - In case you have a passion for cooking and you spend numerous time in your kitchen, then almost certainly you may have a considerable quantity of recipes readily available. Some cooks have an orderly organization system and a few don't. If you end up usually shuffling through mounds of recipes and never finding what you are in search of, then it's essential do some organizing.

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.

You can cook Coconut tamarind fish curry using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients cook Coconut tamarind fish curry

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

Coconut tamarind fish curry instructions

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.

Coconut tamarind fish curry - This Goan Fish Curry is a warm and tangy fish curry that is cooled with coconut milk. It's a perfect Indian seafood curry recipe to warm up with! In Goa, the fish curries use coconut milk and mustard oil, making them creamy with a bit of a unique spice. They get a tart tang from tamarind, and they are. 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. Andhra Spicy Fish Curry Recipe / Andhra Chepala Pulusu Recipe - Yummy Tummy. Thank you and good luck