Tamarind fish curry

Готовим Fish Tamarind fish curry

This wonderful Malay fish dish creates flavour and excitement with simple cooking and just a few authentic ingredients.

Lables: Low carb Low kilojoule Low sodium Low sugar Egg free Gluten free Lactose free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a large heavy-based saucepan over medium heat. Add spice mix, lime leaves, lemongrass and cinnamon. Cook, stirring, for 1 minute or until fragrant.
  2. Add coconut cream and palm sugar. Bring to a simmer. Add fish. Reduce heat to medium-low. Simmer gently for 5 minutes, stirring occasionally. Add okra and tamarind. Simmer for 2 minutes or until fish is cooked through and okra is tender. Remove and discard lemongrass and cinnamon stick. Season with salt and pepper. Serve.

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2 tbsp vegetable oil
50g packet Gulai spice mix
2 kaffir lime leaves, torn
1 stalk lemongrass, trimmed, halved lengthways
1 cinnamon stick
400g can coconut cream
1 tsp palm sugar
600g firm white fish fillets, cut into 3cm cubes
300g okra
1 tsp tamarind paste

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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