INDIAN COCONUT FISH CURRY

 

  • Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 10 minutes

Ingredients

  • 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.

Notes

Categories: Fish  Indian  Main Dish 

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