Fish Curry with Tamarind

Name: Fish Curry with Tamarind
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 Tbsps belacan, crushed; 315 milliliters 14.5-ounce can unsweetened coconut milk; 1 Tbsp coriander seeds; 1 Tbsp cumin seeds; 12 fresh curry leaves; 2 Tbsps mild curry powder; 4 garlic cloves, thickly sliced; 1 kilograms skinless grouper fillets each); 1 Japanese eggplant, cut into 1-inch pieces; 1 stalk fresh lemongrass, bottom 6 inches only, smashed; 1 teaspoons mustard seeds; 227 grams okra, stem end trimmed; 1 large onion, thinly sliced; 4 smalls dried small red chiles, soaked in hot water for 10 minutes and drained; 6 servings Salt; 1 teaspoon sugar; 113 grams pressed tamarind, cut into large chunks; 2 to 3 Thai chiles, halved and seeded; 2 tomatoes, each cut into 6 wedges; 59 milliliters vegetable oil; 2 liters water

The recipe Fish Curry with Tamarind could satisfy your Indian craving in approximately 1 hour and 30 minutes. This gluten free, dairy free, and pescatarian recipe serves 6. One portion of this dish contains roughly 39g of protein, 23g of fat, and a total of 455 calories. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up chiles, curry leaves, vegetable oil, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

In a large, deep skillet, bring the water to a simmer with 1 tablespoon of salt.

Ingredients you will need

Water

Salt

Equipment you will use

Frying Pan

Add the grouper fillets and poach over low heat for 6 minutes, until partially cooked. Using a slotted spoon, transfer the fish to a plate.

Ingredients you will need

Grouper Fillets

Fish

Equipment you will use

Slotted Spoon

Pour 4 cups of the poaching liquid into a medium bowl; discard the rest.

Equipment you will use

Bowl

Pour 2 cups of the reserved poaching liquid into a bowl and add the tamarind; use a potato masher to break up the tamarind as much as you can. Strain the tamarind juice into a small bowl, pressing on the solids; discard the solids.

Ingredients you will need

Tamarind Juice

Tamarind

Potato

Equipment you will use

Potato Masher

Bowl

In a small skillet, combine the soaked red chiles, garlic, curry powder, coriander seeds, cumin seeds and belacan and toast over moderate heat, stirring, until fragrant, 1 to 2 minutes.

Ingredients you will need

Whole Coriander Seeds

Curry Powder

Cumin Seeds

Red Chili Pepper

Belacan

Garlic

Toast

Equipment you will use

Frying Pan

Transfer the seasonings to a spice grinder and let cool. Grind the seasonings to a dry paste.

Ingredients you will need

Seasoning

Wipe out the deep skillet and add the vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the mustard seeds and cook over moderately low heat until they begin to pop, about 30 seconds.

Ingredients you will need

Mustard Seeds

Pop

Add the spice paste and cook, stirring, until the color deepens slightly, about 3 minutes.

Ingredients you will need

Spice Paste

Add the onion, curry leaves and lemongrass and cook, stirring occasionally, until the onion is softened, about 8 minutes.

Ingredients you will need

Curry Leaves

Lemon Grass

Onion

Add the tamarind juice to the skillet and bring to a boil.

Ingredients you will need

Tamarind Juice

Equipment you will use

Frying Pan

Add the coconut milk, okra, eggplant, tomatoes, Thai chiles, sugar and the remaining 2 cups of poaching liquid and bring to a simmer. Season with salt and cook the curry over low heat until the vegetables are tender and the liquid is thickened slightly, about 40 minutes.

Ingredients you will need

Coconut Milk

Thai Chili

Vegetable

Eggplant

Tomato

Curry Powder

Sugar

Okra

Salt

Cut the fish into 2-inch pieces and nestle them in the sauce. Simmer over moderately high heat until the fish is just cooked through, about 5 minutes longer.

Ingredients you will need

Sauce

Fish

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.