Linefish Simmered In A Spiced Coconut Gravy
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 cloves garlic, peeled and crushed
1 thumb-sized piece of fresh ginger, grated
1 1/2 teaspoons (7.5 ml) red chilli powder
1 1/2 teaspoons (7.5 ml) turmeric
1 teaspoon (5 ml) salt
30 grams tamarind pulp
100 mls vegetable oil
1 1/2 teaspoons (7.5 ml) brown mustard seeds
1 1/2 teaspoons (7.5 ml) fenugreek seeds
2 whole cloves
3 whole white cardamom pods
1 thumb-length quill of cinnamon
2 large onions, peeled and very finely chopped
340 mls coconut milk
2 teaspoons (10 ml) powdered cumin
freshly milled black pepper
a handful of chopped fresh cilantro
kilograms fresh, firm-fleshed white fish fillets, skinned and boned
Equipment:
bowl
sauce pan
Cooking instruction summary:
Cut the fish into large chunks and place in a bowl. Add half the garlic and ginger (reserve the rest). Stir in the chilli powder, turmeric and salt, and toss well. Place in the fridge for 30 minutes. Soften the tamarind pulp in a cup of warm water for 20 minutes. Heat the oil in a large saucepan over a high flame. Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon. Sizzle the spices in the hot oil until the mustard seeds pop. Add the onions and the reserved ginger and garlic. Fry briskly for 10 minutes, or until the onions are golden brown. Mash the softened tamarind pulp into its soaking water. Strain the liquid onto the onions and discard the pulp. Stir in the coconut cream and cumin. Simmer for 15 minutes. Tip the marinated fish cubes into the sauce and stir gently. Simmer gently until the fish is just cooked (about 7 minutes). Serve hot, with chopped fresh cilantro and Basmati rice.
Step by step:
1. Cut the fish into large chunks and place in a bowl.
2. Add half the garlic and ginger (reserve the rest).
3. Stir in the chilli powder, turmeric and salt, and toss well.
4. Place in the fridge for 30 minutes.
5. Soften the tamarind pulp in a cup of warm water for 20 minutes.
6. Heat the oil in a large saucepan over a high flame.
7. Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon.
8. Sizzle the spices in the hot oil until the mustard seeds pop.
9. Add the onions and the reserved ginger and garlic.
10. Fry briskly for 10 minutes, or until the onions are golden brown.
11. Mash the softened tamarind pulp into its soaking water.
12. Strain the liquid onto the onions and discard the pulp.
13. Stir in the coconut cream and cumin.
14. Simmer for 15 minutes.
15. Tip the marinated fish cubes into the sauce and stir gently.
16. Simmer gently until the fish is just cooked (about 7 minutes).
17. Serve hot, with chopped fresh cilantro and Basmati rice.
Nutrition Information:
covered percent of daily need
