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Fish Curry With Tamarind

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  Water 8 Cup (128 tbs)
  Salt To Taste
  Skinless grouper fillets 6
  Pressed tamarind 4 Ounce, cut into large chunks
  Dried red chilies 4 Small, soaked in hot water for 10 minutes and drained
  Garlic 4 Clove (20 gm), thinly sliced
  Mild curry powder 2 Tablespoon
  Coriander seeds 1 Tablespoon
  Cumin seeds 1 Tablespoon
  Belacan 1⁄2 Tablespoon, crushed
  Vegetable oil 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Mustard seeds 1⁄2 Teaspoon
  Onion 1 Large, very thinly sliced
  Curry leaves 12
  Lemongrass stalk 6 Inch, smashed (Bottom Portion Only)
  Unsweetened coconut milk 14 1⁄2 Ounce (1 Can)
  Okra 1⁄2 Pound, stem end trimmed
  Eggplant 1 , cut into pieces (Japanese Variety)
  Tomatoes 2 Medium, cut into 6 wedges
  Thai chilies 3 , halved and seeded
  Sugar 1 Teaspoon

1. In a large, deep skillet, bring the water to a simmer with 1 tablespoon of salt over high heat and stir to dissolve the salt. Add the grouper fillets to the salted water and poach over low heat for 6 minutes, until the fish is partially cooked. Using a slotted spoon, transfer the grouper fillets to a large platter. Carefully pour 4 cups of the fish poaching liquid into a medium bowl and discard the rest.
2. Pour 2 cups of the reserved poaching liquid into another bowl. Add the tamarind and use a potato masher to break it up as much as possible. Strain the tamarind juice into a small bowl, pressing on the solids; discard the solids.
3. In a small skillet, combine the soaked red chilies, sliced garlic, curry powder, whole coriander seeds, whole cumin seeds and belacan and toast over moderate heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer the seasonings to a spice grinder and let cool. Grind the seasonings to a dry paste.
4. Wipe out the deep skillet and add the vegetable oil. Add the mustard seeds and cook over moderately low heat until they begin to pop, about 30 seconds. Add the spice paste and cook, stirring, until the color deepens slightly, about 3 minutes. Add the sliced onion, curry leaves and smashed lemongrass and cook, stirring occasionally, until the onion is softened, about 8 minutes.
5. Add the tamarind juice to the skillet and bring to a boil. Add the coconut milk, okra, eggplant, tomatoes, Thai chilies, sugar and the remaining 2 cups of fish poaching liquid and bring to a simmer over high heat. Season with salt and cook the curry sauce over low heat until the vegetables are tender and the liquid is thickened slightly, about 40 minutes.
6. Cut the grouper fillets into 2-inch pieces and nestle them in the curry sauce. Simmer the curry over moderately high heat until the grouper is just cooked through, about 5 minutes longer.

Recipe Summary

Side Dish

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Fish Curry With Tamarind Recipe