Fish in Tamarind Sauce

THE TAMARIND IN THIS GRAVY-BASED DISH GIVES IT A LOVELY TANGY FLAVOUR THAT GOES REALLY WELL WITH SIMPLE, PLAIN BOILED RICE, RAW SHREDDED VEGETABLE SALADS OR STEAMED GREENS.

SERVES 4–5 | PREPARATION TIME: 30 MINUTES
MARINATING TIME: 1 HOUR | COOKING TIME: 40 MINUTES

FRESH

5 x 2.5cm thick pieces of fish, such as halibut, cod or haddock

1 quantity Coconut and Tamarind with Red Chilli and Ground Spices Marinade

8–10 fresh curry leaves

2 green chillies, slit lengthways down the middle

2 onions, roughly chopped

3 garlic cloves and 1cm piece ginger, mashed into a paste

1 large tomato, finely chopped

SPICES

1½ teaspoons black mustard seeds

½ teaspoon ground cumin

PANTRY/LARDER

3 tablespoons oil

salt and black pepper, to taste

240ml tinned coconut milk

1. Put the pieces of fish in a large, flat dish and mix in the marinade, making sure all the pieces are well coated. Cover and marinate for 1 hour.

2. Heat the oil in a deep frying pan over a medium heat until hot. Add the curry leaves, black mustard seeds and green chillies and fry until the spluttering stops.

3. Now add the onions and garlic–ginger paste and fry over a low heat until the paste begins to brown very slightly, about 6–8 minutes.

4. Add the chopped tomato and fry, stirring frequently, over a low heat for 3–4 minutes, or until the onion base starts to release its oil and turns a rich golden brown.

5. Strain the fish, then add the fish marinade to the pan and stir. Gently bring to the boil over a medium heat and add pepper and the cumin and coconut milk. Turn down the heat slightly and simmer until the oil begins to appear on top of the gravy. Add the fish now and cook for 12–15 minutes, or until the fish flakes easily with a fork. If stirring, do so very gently to avoid breaking the fish.

NOTE: If the fish has been cut into cubes then cook in the sauce for 5–6 minutes until the fish flakes easily with a fork.