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Add the coconut milk, fish sauce and the tamarind broth and pull the heat down to a medium simmer. Gently place the fish in the broth. Here, we blend natural tamarind powder with our freshly-ground curry powder to make a unique subtly-sour curry blend that balances wonderfully with the sweetness of coconut milk.
Coconut tamarind fish stew is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. Coconut tamarind fish stew is something which I've loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook coconut tamarind fish stew using 12 ingredients and 6 steps. Here is how you can achieve it.
Ingredients needed to serve Coconut tamarind fish stew:
- 500 g white fish (e.g. cod or haddock)
- 400 ml coconut milk
- 1 tablespoon tamarind concentrate
- 1 fresh chilli
- 1 large onion
- Cherry tomatoes halved
- Handful chopped spring greens
- 300 ml fish or veg stock
- Thumb sized piece of ginger
- Ground turmeric
- Ground cumin
- Cooking oil
However, do not add all at once. Not all pastes are made the same, depending on the brand you buy—some are spicier, saltier or more sour - season according to your taste. In a large pan, heat the oil over medium-high heat until shimmering. But regular rice, or even just bread would be fine.
Steps to serve Coconut tamarind fish stew:
- Cut the fish into bite sized chunks. Sprinkle 1 tsp turmeric and 1/2 tsp salt over the fish and coat well.
- Heat some oil in a frying pan and fry the fish pieces until slightly crispy. Remove from the pan, put on a plate and set aside.
- Heat oil in a saucepan, chop the onion and fry until just starting to brown.
- Mince the ginger, and add to the onion along with 1 tsp of turmeric and 1 tsp of cumin and stir well.
- Add the spring greens to the pan with a small amount of the stock. Stir and cover, then leave to simmer until the greens are just starting to soften
- Add the coconut milk, tomatoes, tamarind and rest of the stock to the pan. Chop the chilli and stir into the liquid. Simmer until the sauce thickens a little, then add your fish to heat through. Add salt to taste and serve
Fish soup-stew with clams, tamarind and coconut milk I love that moment when the onions have softened, the paste of chillies, garlic, turmeric and ginger has been stirred in and the tomatoes are. Seeing I didn't plan very well for this Spicy Fish Stew, I had to make do with the veggies I had at hand. I added some carrots and a little bit of potato. The reason I added the potato was to help thicken the stew. More Seafood Recipes: Creamy Fish Bake.
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