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Tamarind And Coconut Fish Curry - Recipes - Delicious.Com.Au
Ingredients
- 2 tbs coconut oil
- 4 whole dried chillies
- 1 tbs brown mustard seeds
- ½ tbs coriander seeds, lightly crushed
- 2 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve
- 1 onion, thinly sliced
- 3 garlic cloves, crushed
- 1½ tsp ground turmeric
- ½ tbs tomato paste
- 400ml coconut milk
- 300ml fish or vegetable stock
- 1½ tbs tamarind puree
- 600g skinless chunky fish fillets (such as blue eye or ling), cut into 5cm pieces
- 150g cherry tomatoes, halved
- ¼ bunch coriander, leaves picked
- Steamed brown basmati rice and lime wedges, to serve
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