The flavor and aroma of this curry is beautifully subtle and fragrant, so try it with any firm white fish. Tamarind paste offers a slight sourness.
Ingredients
- 1¾ lb (800 g) skinless haddock fillets, cut into bite-sized pieces
- 2 tsp ground turmeric
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 1 large onion, finely sliced
- 1 tsp black mustard seeds
- 5 curry leaves
- 1½ in (4 cm) fresh ginger, finely chopped
- 2 tbsp tamarind paste
- ¾ cup coconut milk
- 0.66 cup fish stock
- 2 scallions, finely sliced
- 1 red chili, seeded and finely chopped (optional)
- basmati rice and chopped cilantro leaves, to serve
For a Gluten-free option
- use gluten-free stock
How to Make It
- Place the haddock in bowl, sprinkle with the turmeric, season, and stir to coat. Set aside.
- Heat the oil in large, nonstick frying pan over medium heat, and add the onion, black mustard seeds, and curry leaves. Cook gently for 10 minutes, stirring occasionally, until the onion is lightly brown.
- Add the ginger and cook for 1 or 2 minutes, then add the tamarind paste, coconut milk, and stock, and stir well. Heat the sauce to a low simmer.
- Add the fish and simmer gently for 3-4 minutes or until it is just cooked. Stir in the scallions and chile (if using).
- Serve the curry with basmati rice, sprinkled with chopped cilantro leaves.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 213 kcal Calories from Fat: 40.5 kcal |
|
% Daily Value*
|
| Total Fat 4.5 g 13% |
Saturated Fat 0.5 g 3% |
Trans Fat 0.0 g |
Sodium 0.8 mg 0% |
carbohydrates 5.5 g 4% |
Dietary Fiber 0.8 g 2% |
Sugars 5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |