| Back to recipe list | Printer friendly view |
Tamarind fish curry |
|
| Prepare the fish | |
700g salmon fillets, skinned 1 tsp salt |
Cut into bite size chunks and rub with the salt |
| Make the tamarind liquid | |
1 tbsp tamarind pulp ½ cup boiling water |
Pour the boiling water over the tamarind pulp and break up with a spoon. Leave for 5 minutes or so and strain into a second cup, discard the pulp. |
| Finish the dish in a large pan | |
2 tbsp vegetable oil |
Heat the oil |
½ onion, finely sliced |
Fry until soft but not coloured |
1 garlic clove, crushed 2 cm fresh ginger, peeled and grated |
Stir fry for 1 minute |
1 tsp coriander powder 1 tsp cumin powder ½ tsp turmeric powder 2 small red chillies, sliced |
Lower the heat and stir fry, until aromatic, about 1 minute |
Above tamarind liquid 1 tbsp tomato puree 400 ml coconut milk 1 tsp sugar ½ tsp salt |
Simmer uncovered for 10 minutes. Add water to thin the sauce if required |
Above fish chunks |
Simmer until the fish is cooked and flakes easily about 10 minutes |
1 tbsp coriander leaves, chopped |
Garnish and serve |