Coconut and Tamarind with Red Chilli and Ground Spices

FOR SEAFOOD

MARINATE A WHOLE FISH IN THIS MARINADE, THEN SIMPLY FRY SLIVERS OF ONION, GARLIC AND GINGER. POP THE FISH INCLUDING THE MARINADE INTO A FRYING PAN AND FRY UNTIL COOKED. ALTERNATIVELY, BAKE OR BARBECUE WITH WEDGES OF LIMES.

SERVES 4–6
PREPARATION TIME: 15 MINUTES

FRESH

5 tablespoons tamarind pulp

240ml tin coconut milk

SPICES

5 dried red chillies

2 tablespoons ground coriander

1 tablespoon garam masala

1½ teaspoons ground turmeric

PANTRY/LARDER

½ teaspoon salt, or to taste

3 tablespoons coconut milk powder

1. Use a mortar and pestle to pound the dried chillies into a coarse paste with 1–2 tablespoons hot water.

2. Mix the red chilli paste and tamarind pulp with the ground coriander, garam masala, turmeric and salt to taste. Add the coconut milk powder and coconut milk and mix well.

3. Pour the marinade into a sterilised jar with a tight-fitting lid, refrigerate and use within 2 days.