Yield: 4 servings
Measure | Ingredient |
---|---|
50 grams | Dried tamarind; chopped (and 150ml |
\N \N | ; (1/4pint) boiling |
\N \N | ; water) or 4 |
\N \N | ; tomatoes, skinned |
\N \N | ; and chopped roughly |
\N \N | ; (2oz) |
2 \N | Garlic cloves; crushed |
1 teaspoon | Ground coriander |
1 teaspoon | Ground cumin |
2½ \N | Cm; (1inch) piece of |
\N \N | ; fresh root ginger, |
\N \N | ; peeled and grated |
½ teaspoon | Freshly ground black pepper |
½ teaspoon | Ground turmeric |
\N \N | A pinch of salt |
1 \N | Onion; chopped |
1 tablespoon | Vegetable oil |
75 grams | Creamed coconut; grated (3oz) |
375 grams | Coley or cod fillets; skined and cut into |
\N \N | ; large chunks or |
\N \N | ; strips (12oz) |
If using dried tamarind, put it in a small bowl and cover with the boiling water. Leave to soak for 30 minutes.
Strain through a sieve, pressing through as much of the tamarind pulp as possible.
Lightly fry the garlic and spices, salt and onion in the oil for about 3 minutes until the onion has softened.
Stir in the tamarind pulp and liquid, or the tomatoes, and the coconut, and continue to cook for 2-3 minutes.
Lower the heat, add the fish to the pan and cook for about 10 minutes or until the fish is cooked, stirring occasionally during cooking.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.