Fish in a Tamarind Coconut Curry

  • Fish in a Tamarind Coconut Curry
By Jennifer Clair

Jennifer Clair, founder of Home Cooking New York, shares her recipe for an exotic and easy to make show-stopper.

Serves: 6  



  • In a large skillet, heat 2 tablespoons of the oil over medium heat, and add the onions, garlic, ginger, and jalapeno. Cook until lightly golden, about 7 minutes. Transfer to a blender and puree with the coconut milk until smooth.
  • In the same skillet, add the remaining tablespoons of oil and cook the mustard seeds until they start to pop. Add the coriander, turmeric, fenugreek, and coconut all at once and stir just until they are absorbed by the oil and the coconut starts to turn golden, about 1 minute. Do not allow the spices to burn, which will happen after about a minute of heat.
  • Add the onion-coconut puree to the skillet, along with the tamarind concentrate and water. Bring to a boil, reduce heat to medium-low and cook for 10 minutes, uncovered, to allow the flavors to meld and the liquid to thicken a bit.
  • Add the fish and cook, gently, just until it is cooked through, 5 to 7 minutes. Season to taste with salt (start with 1 teaspoon) and serve with cilantro leaves scattered on top. Excellent with steamed basmati rice to soak up the flavorful sauce.


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