Recipes
INDIAN COCONUT FISH CURRY
Indian Coconut Fish Curry
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PrintINGREDIENTS
- Cooking Time: 30 minutes
- Servings: 6
- Preparation Time: 10 minutes
- 1/3 cup unsweetened shredded coconut
- 1/4 cup minced onion
- 2 garlic cloves
- 2 serrano chiles
- 1-1/2 T minced ginger
- 1 cup coconut milk, divided
- 1/2 t yellow mustard seeds
- 8 curry leaves
- 2 t ground fennel seed
- 1 T coriander
- 1/4 t ground cardamom
- 1/4 t turmeric
- 1/4 t cayenne pepper
- 1/4 t ground fenugreek
- 3/4 cup coconut milk
- 1 T tamarind concentrate
- 2/3 cup water
- 1/2 cup drained diced tomatoes
- a pinch sugar
- 15 halved cherry tomatoes
- 2-1/4 pounds cubed skinless salmon
- salt
- chopped cilantro
DIRECTIONS
Pulse together shredded coconut, onion, garlic, serranos, ginger and 1/4 cup coconut milk to form a paste.
Saute mustard seeds and curry leaves until seeds pop; add coconut paste and cook, stirring, until fragrant, 4 minutes. Stir in fennel, coriander, cardamom, turmeric, cayenne pepper and fenugreek; cook, stirring, 2 minutes. Add remaining 3/4 cup coconut milk, tamarind concentrate dissolved in water, tomatoes and sugar; simmer over low heat 10 minutes.
Stir in tomatoes and salmon; simmer over moderate heat, stirring gently a few times, until just cooked through, 3 minutes. Season with salt; sprinkle with cilantro to serve.
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