Tamarind Fish Curry

Name: Tamarind Fish Curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: International
Ingredients: 120g red onion or shallots, roughly chopped; 2cm ginger root, chopped; 2 red chillies, deseeded and chopped; 2 dried chillies (optional), deseeded and soaked in hot water for 5 mins; 4 cloves garlic, peeled and chopped; 2 stalks lemongrass, sliced thinly; 2 stalks leek, sliced; 2 tablespoons tamarind paste; 1 teaspoon brown sugar; 3 kaffirlime leaves, hand torn several times stopping at the vein; 1 teaspoon sea salt, or to taste; 600g salmon filets or other favourite fish, cut into 4 pieces; 1 cup aubergine or okra, sliced (optional); 3 teaspoons curry powder (fish); 2 tablespoons corn oil or sunflower seed oil; ½ cup yoghurt or coconut milk (optional); ¾ cup fish stock (sub with water if preferred); ½ teaspoon brown or black tiny mustard seeds; 2 tomatoes, hard centre removed, sliced in chunks

Over a year ago 4,365 views

Cook: 60 mins

Serves: 4

Main Course 🥚 Egg Free 🌾 Gluten Free 💚 Healthy 🔥 Low Calorie 🫒 Low Fat 🥜 Nut Free 🎉 Party Food 👨‍👩‍👧‍👦 Family Food ☀️ Summer ❄️ Winter

Ingredients

120g red onion or shallots, roughly chopped
2cm ginger root, chopped
2 red chillies, deseeded and chopped
2 dried chillies (optional), deseeded and soaked in hot water for 5 mins
4 cloves garlic, peeled and chopped
2 stalks lemongrass, sliced thinly
2 stalks leek, sliced
2 tablespoons tamarind paste
1 teaspoon brown sugar
3 kaffirlime leaves, hand torn several times stopping at the vein
1 teaspoon sea salt, or to taste
600g salmon filets or other favourite fish, cut into 4 pieces
1 cup aubergine or okra, sliced (optional)
3 teaspoons curry powder (fish)
2 tablespoons corn oil or sunflower seed oil
½ cup yoghurt or coconut milk (optional)
¾ cup fish stock (sub with water if preferred)
½ teaspoon brown or black tiny mustard seeds
2 tomatoes, hard centre removed, sliced in chunks

Accompaniment

Description

It's tasty, aromatic yet light - for a fairly healthy meal with rice. Great on a cold evening! How red your curry is depends on your curry powder and red chillies, dried or fresh.

Method

1
1. Pulse the fresh spice paste ingredients, adding a bit of water or stock if necessary to help blades move.
2. Heat oil in a medium-big pot to medium hot. Add mustard seeds.
3. When seeds start to pop, add the fresh spice paste. Add curry powder and cook on medium-low heat till paste gets thicker and aromatic.
4. Add water or stock. Bring to a boil and add leek and vegetables if using.
5. Add brown sugar and tamarind paste. (Heat at medium.)
6. When vegetables are almost tender, add fish. Add a bit more water if more gravy is desired.
7. Add kaffirlime leaves and salt to taste.
8. Add coconut milk or yoghurt if using.
9. Cook for a minute and serve hot with rice or roti paratha (chanai) or dosay.

Chef's Tips

How sour you want your fish curry to be - lessen or increase the amount of tamarind paste by half a teaspoon.

Use dried red chillies and dark brown sugar for a richer colour. :)

Make your curry slightly saltier if you are eating it with plain rice.

Kaffirlime leaves are not to be eaten. You might want to discard them before serving.