Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, coconut tamarind fish stew. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Here's your answer: tamarind & coconut fish curry. It adds a nice depth of flavor to this spiced coconut stew. Put the tamarind paste into a small bowl and then pour some of the hot liquid from the fish curry into the bowl to completely dissolve the paste.
Coconut tamarind fish stew is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Coconut tamarind fish stew is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut tamarind fish stew using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut tamarind fish stew:
- Get 500 g white fish (e.g. cod or haddock)
- Get 400 ml coconut milk
- Make ready 1 tablespoon tamarind concentrate
- Get 1 fresh chilli
- Get 1 large onion
- Prepare Cherry tomatoes halved
- Prepare Handful chopped spring greens
- Make ready 300 ml fish or veg stock
- Prepare Thumb sized piece of ginger
- Get Ground turmeric
- Prepare Ground cumin
- Prepare Cooking oil
This spicy aromatic coconut milk fish stew with red lentils is gluten and dairy free and makes a healthy and delicious dinner idea. Herbs: I think tarragon goes extremely well with fish. It is so fragrant and really complements the coconut and ginger in the stew. When cooking this easy, fragrant fish curry your kitchen will be filled with the wonderful aromas of garlic, ginger and curry leaves.
Steps to make Coconut tamarind fish stew:
- Cut the fish into bite sized chunks. Sprinkle 1 tsp turmeric and 1/2 tsp salt over the fish and coat well.
- Heat some oil in a frying pan and fry the fish pieces until slightly crispy. Remove from the pan, put on a plate and set aside.
- Heat oil in a saucepan, chop the onion and fry until just starting to brown.
- Mince the ginger, and add to the onion along with 1 tsp of turmeric and 1 tsp of cumin and stir well.
- Add the spring greens to the pan with a small amount of the stock. Stir and cover, then leave to simmer until the greens are just starting to soften
- Add the coconut milk, tomatoes, tamarind and rest of the stock to the pan. Chop the chilli and stir into the liquid. Simmer until the sauce thickens a little, then add your fish to heat through. Add salt to taste and serve
Cut the fish into largish pieces and add to the pan, turning to coat well in the spice mixture. The sour-fruity taste of tamarind combined with mildly sweet coconut milk and hot red curry paste - plain fish never tasted so glamorous! Stir in tamarind paste, fish sauce, sugar. This easy Kingfish (seer or surmai) Curry with Coconut and Tamarind makes for a great weeknight dinner. I can't believe I don't have a fish curry recipe on the blog yet.
So that is going to wrap it up for this special food coconut tamarind fish stew recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this page becomes “the place to be” when it comes to coconut tamarind fish stew cooking. Go on get cooking!
