50 g dried tamarind, chopped (and 150 ml boiling water) or 4 tomatoes, skinned and chopped roughly
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
2.5 cm piece of fresh root ginger, peeled and grated
1/2 tsp freshly ground black pepper
1/2 tsp ground turmeric
a pinch of salt
1 onion, chopped
1 tbsp vegetable oil
75 g creamed coconut, grated
375 g coley or cod fillets, skined and cut into large chunks or strips
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
2.5 cm piece of fresh root ginger, peeled and grated
1/2 tsp freshly ground black pepper
1/2 tsp ground turmeric
a pinch of salt
1 onion, chopped
1 tbsp vegetable oil
75 g creamed coconut, grated
375 g coley or cod fillets, skined and cut into large chunks or strips
method
1. If using dried tamarind, put it in a small bowl and cover with the boiling water. Leave to soak for 30 minutes.
2. Strain through a sieve, pressing through as much of the tamarind pulp as possible.
3. Lightly fry the garlic and spices, salt and onion in the oil for about 3 minutes until the onion has softened.
4. Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and continue to cook for 2-3 minutes.
5. Lower the heat, add the fish to the pan and cook for about 10 minutes or until the fish is cooked, stirring occasionally during cooking.
2. Strain through a sieve, pressing through as much of the tamarind pulp as possible.
3. Lightly fry the garlic and spices, salt and onion in the oil for about 3 minutes until the onion has softened.
4. Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and continue to cook for 2-3 minutes.
5. Lower the heat, add the fish to the pan and cook for about 10 minutes or until the fish is cooked, stirring occasionally during cooking.
serving amount
serves: 4
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