Last night fish curry was on the menu. It was a coconut based curry which is a common ingredient in Southern Indian dishes. It was a hit. The subtle sweetness of the trout was perfect with the tangy sweetness of the tamarind coconut broth.
Southern Indian Coconut Fish Curry Recipe
2 small Trouts
2 tbs Vegetable Oil
3 Garlic cloves
4 cm Piece of Ginger
1 tsp Coriander Powder
1 tsp Tumeric
1 tsp Chili Powder
1 tsp Cumin Powder
1 tsp Sea Salt
1 1/2 large Vine Tomatoes
1 can Coconut Milk
2 tsp Tamarind Pulp or 1 tsp Tamarind Paste
2 Green Chilis
A handful of Coriander for garnish
- Skin the Trout and cut it in to chunks about 3-4 cm wide. The 'chunks' will be thin but make sure the pieces are wide. I am lucky enough to have a personal fish filleter and skinner. Thank you Nic. You can leave a little skin on if you want but not too much as the curry will become too rich.
- If you are using fresh Tamarind, peel it and place the fruit it in a small bowl of warm water. Massage the flesh into the water with your fingers until you get most of it off the seeds. Set aside to soak.
- Dice the onion.
- Deseed the tomatoes and dice.
- Crush 3 garlic cloves with a pestle and mortar to a paste.
- Grate the ginger finely. Place in a bowl with the garlic.
- Heat up 2 tbs of oil in a pot and add the onion. Fry until translucent on a medium heat. Add the ginger and garlic, stir fry for about 2 minutes.
- Add spices and lower heat ensuring to stir constantly so the spices don't burn. Add the salt.
- Add the tomatoes and stir fry for 5 minutes. Now add the coconut milk and return to a medium heat.
- Bring the broth to a boil then add the Tamarind. Lower the heat slightly and add the Trout. Stir gently to coat the fish in the broth.
- Turn the heat off and let the curry sit for about 3 minutes. Serve with Basmati rice and garnish with coriander and green chilis sliced lengthways.
Make sure you wash your hands after slicing the chilis and don't rub your eyes like I did!