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Indian Coconut Fish Curry

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Serves 6 | Prep Time 10 minutes | Cook Time 30 minutes

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Ingredients You'll Need

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
chopped cilantro


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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