March 2, 2012
This coconut fish curry is a light and flavorful meal that is sure to be a hit. Shallot, garlic and mustard seeds are fried in oil until their aroma fills the room. The fish is added along with the tangy tamarind, fenugreek, and cinnamon. Coconut milk is added at the end to finish the dish. Let the curry simmer for 20 minutes so the different flavors can get to know each other and meld. Serve this delicious coconut fish curry over a bed of fluffy Jasmine rice.
Ingredients:
3 tablespoons Sunflower oil
5 Shallots, sliced
4 Garlic cloves,chopped
1 tablespoon Mustard seeds
1 1/2 pounds Firm white fish boned and cubed
Flour for dusting
1 teaspoon Whole fenugreek
1 teaspoon Tamarind pulp
1 tablespoon Turmeric
5 ounces Grated creamed cocomut (I used a can of coconut milk)
Directions:
Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 mins.Dust the fish with flour and briefly seal both sides in the hot oil. Add the rest of the spices and tamarind pulp, dissolved in enough water ( here is where I used the coconut milk) to cover the fish. Simmer, covered, for 20 minutes, ( omit this next step if using the coconut milk) then stir in the grated coconut until amalgamated into the sauce.
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