Coconut Fish Curry
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 20 minutes 12 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb 5 oz boneless thick white fish 2 teaspoons lemon juice 1 teaspoon cumin seeds
1/2 teaspoon fennel seeds 1/2 cup shredded coconut 3/4 inch piece ginger, chopped
2 dried red chilies, soaked for 15 minutes in hot water 2 cloves garlic 1 medium onion
3/4 teaspoon turmeric 2 teaspoons tamarind concentrate 1-1/2 cups water
2 tablespoons chopped cilantro



1 Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside.
2 Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder or mortar.
3 Grind the ginger, chilies, garlic and onion to a paste and add the ground spices, turmeric and tamarind.
4 Fry the prepared seasoning paste in the butter for 1-1/2 to 2 minutes, stirring. Add water and bring to the boil. Simmer for 6 minutes.
5 Add the fish with half the cilantro. Simmer gently until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining cilantro.

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