This tamarind-sharp curry is light and full of flavor. It’s from the Kerala region of India which is known for it’s refined and aromatic cuisine.
2 3/4 lbs. firm white fish, such as cod, sole, haddock or halibut
2 tsp. turmeric
1 tbs. vegetable oil
2 medium onions, halved and sliced into thin half-moons
2 long red chilis, sliced into thin rounds (seeded or de-seeded depending on your taste)
1 1/2″ piece fresh ginger, peeled and sliced into thin strips
pinch ground cumin
13 3/4 ounces unsweetened coconut milk (1 2/3 cup)
1-2 tbs. tamarind paste (or to taste)
1 tbs. liquid fish stock or chicken stock
Cut the fish into bite-size pieces. Sprinkle them with 1 tsp. of the turmeric and a little salt. Leave them while you start the onions.
Heat the oil in a large, shallow pan and add the onions. Sprinkle with a little salt to stop them browning and cook, stirring often, until they are softened, 5-6 minutes. Add the chili, ginger, remaining tsp. of the turmeric and the cumin. Cook everything for a few minutes.
Pour in the coconut milk along with the tamarind paste and fish or chicken stock. Let this bubble for a few minutes. When you are ready to eat, add the fish and cook for a few more minutes until cooked through. Serve over rice.
Serves 4-6
Cooking with Nigella 