Tomato Tamarind Fish Curry Food

TOMATO & TAMARIND FISH CURRY

Steps:

• Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
• Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.

SPICY FISH CURRY WITH COCONUT AND TAMARIND

Steps:

• Clean and wash the fish slices and rub turmeric all over them. Cover and keep aside. Marinate for 15 minutes.

FISH CURRY WITH TOMATOES AND TAMARIND

Steps:

• Blend the onion, garlic, ginger, chilli and the coriander stems in a blender until it makes a paste. Heat 1 tbsp oil in a pan and fry the black mustard seeds and curry leaves until fragrant. Add the paste. Fry for 2 minutes then add the turmeric, coriander and cumin. Fry for 2 minutes more then add the tomatoes and the tamarind with 200ml of water until the tomatoes start to break down.
• Stir in the fish, cover and simmer for 5 minutes until cooked. Serve with rice.

MADRAS FISH CURRY

Steps:

• Place snapper into a bowl, sprinkle with the turmeric and chilli powder and toss, ensuring that each piece is coated. Cover and set aside for one hour.
• Heat a small frypan over medium heat. Add the coriander seeds and toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool then grind to a fine powder.

TOMATO AND TAMARIND FISH CURRY

Steps:

• Put the coriander and cumin seeds in a small pan (without oil) over a medium heat and toast for a few minutes until fragrant. Transfer to a mini food processor or pestle and mortar and whizz/grind the toasted spices with the chilli flakes, turmeric, tamarind, garlic and ginger, adding just enough oil to a make a paste. Set aside (see Make Ahead).
• Heat the remaining oil in a large frying pan over a medium heat. Add the onions, mustard seeds and curry leaves and fry for 8 minutes or until the onions are golden. Stir in the curry paste and fry for a further 2 minutes.
• Add the potatoes, chopped tomatoes, fish stock and coconut cream to the pan and bubble until the potatoes are cooked through and the sauce has thickened slightly. Nestle the fish in the pan, spoon over a little of the sauce and cook for 2-3 minutes or until just cooked. Remove from the heat, scatter with coriander leaves and toasted coconut and serve with rice, with lime wedges for squeezing.

GOAN FISH CURRY

Steps:

• Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.
• Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!
• Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.
• Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.
• Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.
• Coconut milk: Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.
• Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.
• Simmer 3 minutes: Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added (because fish will drop some juices = even more flavour!).
• Add fish: Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.
• Garnish & serve: Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired. Serve with basmati rice!

TAMARIND FISH CURRY

Steps:

• 1. Rinse the fish fillets and pat dry. Prick the fillets with a fork. Combine the turmeric, saffron, garlic, lemon juice and 1 teaspoon of salt then rub over the fish fillets. Refrigerate for 2- 3 hours. 2. Dry-fry the cumin seeds, coriander seeds, peppercorns and cardamom in a frying pan over medium- high heat for 2- 3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind to a powder and combine with the ginger and chillies. 3. Heat the oil in a heavy-based saucepan over medium heat and add the chopped onion, red and green capsicum, and ground spice mix. Cook gently for 10 minutes, or until aromatic and the onion is transparent. Increase heat to high, add the diced tomatoes, 250 ml (9 fl oz/1 cup) of water and the tamarind puré e. Bring to the boil then reduce to a simmer and cook for 20 minutes. 4. Rinse the paste off the fish and chop into 3 cm (1 1/4 in) pieces. Add to the pan and continue to simmer for 10 minutes. Stir in the yoghurt and chopped coriander and serve.

DURBAN FISH CURRY

Steps:

• Heat a heavy-based flat pan on medium heat.
• Add mustard seeds. Roast until the seeds pop. Remove the seeds from the pot, set aside.
• Add the oil Once warm, add the onions. Fry until soft and slightly brown.
• Add the mustard seeds and ginger and garlic. Fry for a minute or two.
• Add the Durban masala Fry for a minute or two.
• Add the grated tomatoes. Cover and allow to simmer for 5 minutes. Add the tamarind water. Cover and allow to simmer for another 10 minutes until thick and the oil bubble through to the surface.
• This is the best stage to add the fish. Place the fish around the edge of the pot. Cover and allow to simmer for 15 minutes.
• Remove the lid then spoon sauce over the fish occasionally to coat in the sauce.
• After 25-minutes of cooking, remove from heat and serve with Kali.

MALAYSIAN FISH CURRY (KARI IKAN)

Steps:

• Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until smooth. Set aside.
• Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass, shrimp paste into a smooth paste. Set aside.
• Heat the oil in a wok or large saucepan over a moderate heat until hot.Add the curry leaves and let them splutter briefly before adding the curry paste. Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).
• Add the onion paste and stir well.Stir in the cinnamon and star anise. Cook this paste gently for another 5 minutes. You should have a nice separation of oil around the paste.
• Pour in the stock, tamarind, lime leaves, galangal and lemongrass stalks and bring to a simmer. Gently simmer the sauce for 10 minutes - a gentle bubble of a simmer.
• Pour in the coconut milk and stir well.Gently slide in the fish followed by the tofu. Let this cook for 4-5 minutes until the fish is cooked through.
• Remove from the heat and carefully stir in the beans and tomatoes. Serve hot!
• I like to serve mine with jasmine rice to help soak up the plentiful sauce, but you can also serve with Malaysian roti breads - you can find those in the frozen section of most Asian supermarkets.

TAMARIND AND COCONUT FISH CURRY

Steps:

• Heat coconut oil in a large, heavy-bottomed saucepan over medium heat. Addchillies, mustard seeds, coriander seeds and cumin seeds and cook for 1-2 minutes, until fragrant and starting to pop. Add curry leaves, onion and garlic and cook, stirring occasionally for 4-5 minutes or until the onions are soft.
• Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and simmer for 5 minutes or until the fish is just cooked through. Taste and season with salt and freshly ground black pepper.
• Serve with coriander leaves and fresh lemon wedges.

ADAM LIAW'S BARRAMUNDI CURRY WITH TOMATO AND COCONUT

Steps:

• 1. Heat a large frying pan or saucepan over medium heat and add the oil. Add the fennel seeds, peppercorns, cardamom and cinnamon and stir for about 30 seconds. Add the curry leaves and stir for just 10 seconds. Add the onion, garlic, ginger, chillies, plus the coriander stalks and roots, and stir well. Cook for about 4 minutes, until the mix is fragrant but the onion is not yet coloured, then add the ground coriander, turmeric and chilli powder. Stir well, then add tomatoes, tamarind, coconut milk, fish sauce and sugar, plus about a cup of water. Bring to a simmer and simmer for 2 minutes. 2. Add the okra (if using) and simmer for another 10 minutes, then add the barramundi and simmer until cooked through, about 6 minutes. Taste, adjust seasoning if necessary, then scatter with the coriander leaves and serve. Also try: my caramelised onion sambal Tip: The addition of spices to hot oil either at the start or end of a dish's preparation is known as tadka, chauk or tempering, among many regional names. It is a vital step for releasing the flavour of spices. Find more of Adam Liaw's recipes in the Good Food New Classics cookbook. Buy Now

MADRAS FISH CURRY OF SNAPPER, TOMATO AND TAMARIND

Steps:

• First, make the tamarind liquid. Take the tamarind pulp and put it in a bowl with the water. Leave to soak for 15 minutes, then work the paste with your fingers until it has broken down and the seeds have been released. Strain the slightly syrupy mixture through a fine sieve, rubbing it well against the sides of the sieve to extract as much of the liquid as possible. Discard the fibrous material and seeds left behind. Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden. Add the curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced. Add the fish, cook for a further 5 minutes or until just cooked through, and serve with plain rice.