Coconut And Tamarind Fish Curry By Linda Knight

Coconut and tamarind fish curry


Firm white fish, I used 4 large tilapia loins

3 tbsp veg oil

2 onions , sliced

1 green chilli, finely chopped

1 tbsp ginger/ garlic

Small bunch coriander , stalks finely chopped , leaves kept for garnish

1 tsp cumin seeds

1 tsp brown mustard seeds

Approx 10 curry leaves

1 tsp Kashmiri chilli powder

1 tsp turmeric

1 tsp coriander

1/2 block creamed coconut

Tin chopped tomatoes

1 tbsp tomato purée

1 tbsp tamarind paste - from a jar

I tbsp lime juice

1 tsp sugar

Salt and pepper to taste

Method


Heat oil in pan and add cumin and mustard seeds , fry until pop

Add onions and fry until golden

Add chopped chilli , ginger /garlic and coriander stalks and curry leaves and cook until rawness has gone

Add the ground spices with salt and pepper and cook out, adding splash of water if sticking

Then add the creamed coconut with a good splash of water and cook until amalgamated

Tip in the tinned tomatoes with a teaspoon of sugar and a tbsp tomato purée and about 200 ml water

Bring to a simmer , put the lid on and cook for around 20 mins , adjust consistency of sauce to your taste

Add the tamarind and lime juice

Then finally add the fish to the pan, cover and cook until fish is just cooked

Sprinkle with coriander leaves

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