This is a creamy curry with a little bit of tang from the tamarind. Fish dishes really don’t take much time to put together, so it’s a perfect quick easy meal.
Tamarind is a tree that is native to tropical regions. This tree produces pods that contain sour/tangy pulp. This pulp is used in many dishes, chutneys and sauces.
Also try baked salmon
COCONUT/TAMARIND FISH CURRY
- 3-4 Salmon fillets (cut in medium size cubes)
- 1 medium onion (chopped)
- 2 tomatoes (chopped)
- 1 green chili (chopped)
- 4 garlic cloves (minced)
- 1 " piece of ginger (grated)
- 1 cup coconut milk
- 2 tsp. tamarind paste/concentrate
- 1/8 tsp. fenugreek seeds
- 1 tsp. cumin seeds
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1/2 tsp. garam masala
- 1/4 tsp. turmeric powder
- 1 tsp. chili powder (adjust to taste I wanted it spicy)
- 1/2 tsp. salt (adjust to taste)
- 1/4 cup oil
- Fresh cilantro for garnish
- Extra water
- Rinse the fenugreek seeds in a fine mesh strainer, so they are wet.
- Heat oil in a heavy bottom pot.
- Add the fenugreek seeds to the hot oil. Cover and let it sizzle. Wait til the sizzleing/splatter stops than uncover pot. Seeds will get dark brown. Don't let it burn.
- Add onions, saute till golden brown that will take about 3-4 minutes.
- Add garlic, ginger, cumin seeds, green chili. Saute till garlic/ginger not raw anymore.About 15-20 seconds.
- Add tomatoes & all powder spices, mix well. Let it saute.
- Add 1 cup water turn heat to medium/low. Let tomatoes cook down about 5 minutes. Water will evaporate and some oil will separate from mixture.
- Add coconut milk & tamarind paste/concentrate. Taste and adjust if you want more tang/salt. etc.
- Add the fish & 1 cup of water. Let it cook for about 8-10 minutes. After 5 minutes flip the fish.
- Garnish with fresh chopped cilantro