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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