TAMARIND AND COCONUT FISH CURRY
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
2 tbs coconut oil
4 whole dried chillies
1 tbs brown mustard seeds
½ tbs coriander seeds, lightly crushed
2 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve
1 onion, thinly sliced
3 garlic cloves, crushed
1½ tsp ground turmeric
½ tbs tomato paste
400ml coconut milk
300ml fish or vegetable stock
1½ tbs tamarind puree
600g skinless chunky fish fillets (such as blue eye or ling), cut into 5cm pieces
150g cherry tomatoes, halved
¼ bunch coriander, leaves picked
Steamed brown basmati rice and lime wedges, to serve
PUTTING IT ALL TOGETHER:
1. Heat coconut oil in a large heavy-based saucepan over a medium-low heat, add dried chillies and mustard and coriander seeds, and cook for 1-2 minutes until fragrant and seeds start to pop. Add curry leaves, onion and garlic, then increase heat to medium and cook, stirring occasionally, for 5 minutes or until onions are soft.
2. Add turmeric and tomato paste and cook, stirring, for a further 2 minutes. Stir in coconut milk and stock, and bring to a simmer. Cook for 5 minutes or until sauce has thickened slightly and flavours have developed. Stir through tamarind, then add fish and simmer for 5 minutes or until fish is just cooked through. Stir through cherry tomato and coriander leaves (reserving a few sprigs to serve) to combine.
3. To serve, divide rice among serving bowls, spoon over curry, scatter with remaining curry leaves and reserved coriander sprigs, and serve with lime wedges.