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Ingredients
Method
- 650g cod, haddock, monkfish, or other firm white fish cut into steaks
- 1⁄4 tsp turmeric
- Pinch of salt
- 70g grated coconut
- 1 tsp ground turmeric
- 5mm piece of chopped ginger
- 1 tsp chilli powder
- 2 chillies
- 3 tbsp veg oil
- 90g chopped onion
- 1 tsp sugar
- 150ml coconut milk
- 1 tsp tamarind paste
- Salt and pepper
- Coriander to garnish
- Place the fish on a plate and sprinkle with salt and turmeric. Mix well, and set aside. Make the paste by adding all of the ingredients to a blender, adding 100ml of water, and blitzing until smooth.
- Make the curry by heating the oil in a saucepan, adding the onions, and frying for 10 minutes until softened and golden. Stir in the paste, and fry for 4 minutes. Add 100ml of water, season well, and add the sugar. Stir well, add the fish to the pan, and swirl the saucepan so as not to break up the fish.
- Turn the heat right down and simmer with the lid on for 5 minutes. Add the coconut milk and tamarind, gently stir and simmer for 10 minutes to cook the finish. Serve with coriander and flatbreads or rice.
1 hr
4 serving
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