| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
Since I don’t have nutritional information about the Tamarind and Coconut Fish Curry at the moment, let’s assume a general template as follows:
| kcal | fat | saturates | carbs |
| 350 | 18g | 10g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 25g | 1g |
Remember to consult a nutritional reference or a relevant source to get precise nutritional values.
One of my all-time favorite dishes to make is without a doubt, the Tamarind and Coconut Fish Curry. Born from a wonderful amalgamation of my West Coast upbringing and my deeply rooted Gujarati heritage, this dish is testament to the beautiful fusion of flavors possible when you blend cultures.
Respecting the Ancestry
This hearty, wholesome Fish Curry, with a blend of tamarind and coconut, is reminiscent of the authentic, vibrant dishes predominantly found in the coastal regions of India. It’s a gentle nod to my Gujarati roots, with each spoonful connecting me to the heart of my ancestral homeland. Similarly, it’s versatility and freshness is an echo of my Pacific Ocean-adjacent environment – Californian cuisine in its truest sense. This blending of worlds represents everything I love about cooking; the melting pot of flavors, the fusion of cultures, and the beautiful, edible story of me.
Health in Every Bite
Not only does the Tamarind and Coconut Fish Curry taste wonderful, it also packs a nutritional punch! White fish – the star of the dish – is an exceptionally lean protein source, while its accompaniment, coconut milk, is rich in heart-healthy fats. Tamarind juice adds a refreshing tanginess and provides a powerful dose of antioxidants, and its vibrant hue comes from turmeric, which is celebrated for its anti-inflammatory properties. Each ingredient boasts health benefits, making this dish as healthy as it is delicious.
If you enjoy strong flavors such as in Fish Falafel with Tahini, you’ll find the spicy, sweet and sour tones in this curry irresistibly satisfying. This curry is very adaptable too – feel free to try it with shrimp or even tofu for a vegetarian spin. It pairs beautifully with a bowl of fluffy basmati rice or warm, pillowy naan bread to soak up the rich, aromatic sauce.
In conclusion, this Tamarind and Coconut Fish Curry is more than just a recipe to me; it’s a trip down memory lane, a lovely display of my dual heritage, a nourishing meal for my family, and a delightful experience for all who taste it. I hope it brings you as much joy to eat as it brings me to prepare it!
What You’ll Need
- 2 pounds white fish fillets
- 1 cup tamarind juice
- 2 cups coconut milk
- 3 tablespoons cooking oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon turmeric
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 4 red chili peppers
- 2 cups water
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- Salt to taste
- 1 handful fresh cilantro, chopped
Method
Step One
Start by preparing your fish. Ensure that they’re cleaned properly and cut into your desired serving sizes. Set aside.
Step Two
Heat the oil in a large frying pan over medium heat. Once hot, add the chopped onion to the pan and fry until it becomes translucent.
Step Three
Add minced garlic and grated ginger to the onions in the pan. Saute the ingredients until the garlic is slightly golden, and the ginger is fragrant.
Step Four
Add the cumin seeds, coriander seeds and turmeric to the pan. Mix well to combine everything and continue cooking for a couple of minutes to allow the spices to release their aromas.
Step Five
Pour in the tamarind juice and the coconut milk into the pan. Stir well, add in the red chili peppers, and bring the mixture to a boil.
Step Six
Once boiling, reduce the heat to low and simmer the mixture for about 15 minutes, allowing all the flavors to infuse.
Step Seven
Add the fish fillets to the simmering mixture. Pour water over the fillets until they are fully submerged, then add fish sauce and sugar. Season with salt to taste.
Step Eight
Cover the pan and let the curry simmer for about 10-15 minutes, or until the fish is completely cooked and the flavors have thoroughly combined.
Step Nine
Just before serving, sprinkle chopped fresh cilantro over the curry. Serve hot, ideally with steamed rice on the side.
