| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 21g | 12g | 16g |
| sugars | fibre | protein | salt |
| 10g | 3g | 28g | 0.78g |
From the very first taste, the Greater Galangal and Tamarind Fish Curry completely swept me off my culinary feet. Touched with the perfect balance of tangy tamarind and refreshing galangal, this dish brings together the vibrant flavors of my Californian upbringing and Gujarati roots flawlessly.
Nourishment and Flavor in Every Bite
Not only is this Greater Galangal and Tamarind Fish Curry an explosion of taste, it also boasts a wealth of nutritional benefits. Fish, revered for its high-quality protein and Omega 3 fatty acids, is an excellent component of any balanced diet. Combined with the anti-inflammatory properties of turmeric, the digestive benefits of ginger, and the heart-healthy medium-chain triglycerides in coconut milk, this curry is a powerhouse of wellness. Every spoonful feels like a delicious, savory spoonful towards better health.
Summoning the Spirit of Cultural Fusion
This recipe resonates with me on a deep cultural level. The crafty infusion of galangal – a close cousin to ginger, commonly used in South East Asian cuisine – opens up an utterly enthralling dimension of flavor that reminds me of the diverse culinary scenes of my Californian youth. The tamarind component, on the other hand, is a beautiful homage to the tangy characteristic feature of many Indian dishes. Harmoniously blending these ingredients together in one dish is a profound representation of the Indian-American fusion I so passionately craft.
Its complexity of flavors and textures make it similar to the richness of a Thai Panang curry, yet it doesn’t shy away from its distinctly Indian influence. I often love pairing this dish with a bowl of aromatic Basmati Rice or a side of refreshing cucumber salad to balance out the robust flavors.
Whether you’re a seasoned foodie, a home-cook, or a health enthusiast, I whole-heartedly recommend incorporating the health benefits and unique taste of the Greater Galangal and Tamarind Fish Curry into your culinary landscape.
What You’ll Need
- 2 pounds of white fish fillets
- 2 tablespoons of vegetable oil
- 2 teaspoons of grated greater galangal
- 3 tablespoons of tamarind pulp
- 2 cups of coconut milk
- 1 red onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of minced ginger
- 1 teaspoon of ground turmeric
- 1 tablespoon of paprika
- 2 teaspoons of fish sauce
- 2 tablespoons of palm sugar
- 2 red chilies, sliced
- 3 kaffir lime leaves
- Salt to taste
Method
Step One
Heat up the vegetable oil in a large pan over medium heat. Add the finely chopped red onion to the pan and sauté until the onions become soft and translucent.
Step Two
Add the minced garlic, minced ginger, and grated greater galangal to the pan. Sauté for another minute until the ingredients are well combined and fragrant.
Step Three
Stir in the ground turmeric and paprika. Sauté for a few seconds until the spices are well combined with the rest of the ingredients.
Step Four
Add the tamarind pulp, coconut milk, fish sauce, and palm sugar to the pan. Stir well until the palm sugar has fully dissolved. Bring the mixture to a boil, then reduce to a simmer.
Step Five
Add the white fish fillets to the pan and sprinkle salt to taste. Simmer for about 10-15 minutes, or until the fish is cooked through and tender.
Step Six
Throw in the sliced red chilies and kaffir lime leaves. Let the curry simmer for another 2-3 minutes to allow the flavors to blend together.
Step Seven
Taste the curry and adjust the seasoning if needed. Once you’re satisfied with the taste, remove from heat. Your Greater Galangal and Tamarind Fish Curry is ready to be served.
