Fish Curry

Name: Fish Curry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 2 tbsp. olive oil; 1 cup shredded unsweetened coconut; 1 tbsp. ground coriander; 1 tsp. cumin; 1 tsp curry powder (garam masala); 1 large onion cut in half and sliced thinly; 1 tsp cayenne pepper (to taste); 1 can light coconut milk; 1/3-1/2 cup tamarind pulp seedless mixed with a little water; 1 tsp salt (and more to taste); 1 tsp turmeric; 1 pound fish (I like tilapia) cut into 1-2 inch pieces; 1 cup washed cilantro leaves

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 tbsp. olive oil1 cup shredded unsweetened coconut1 tbsp. ground coriander1 tsp. cumin1 tsp curry powder (garam masala)1 large onion, cut in half and sliced thinly1 tsp cayenne pepper (to taste)1 can light coconut milk1/3-1/2 cup tamarind pulp, seedless, mixed with a little water1 tsp salt (and more to taste)1 tsp turmeric1 pound fish (I like tilapia), cut into 1-2 inch pieces1 cup washed cilantro leaves

Directions

Grind coconut with spices in a blender or food processor (doesn't have to be a powder--can be chunky).
Heat oil in a wide pan.
Cook onions in oil until translucent.
Add ginger and garlic, continue to cook until light brown.
Add coconut mixture, cook until it smells nutty.
Add coconut milk and tamarind, simmer until slightly reduced.
Mix salt, tumeric and fish in a bowl until fish is coated.
Add fish to the sauce--simmer until done (10 min or less).
Sprinkle cilantro on top, add salt to taste, and eat!

Serving Size: Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user STILLRISING.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving