Malvani Fish Curry with Coconut and Tamarind
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Ingredients
- 600 g cod loin
- 400 ml coconut milk
- 1 tbsp tamarind paste
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 30 g
- Carbohydrate
- 9.3 g
- of which sugars
- 5.6 g
- Fat
- 28 g
- of which saturates
- 18.2 g
- Fibre
- 2.3 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cod loin into large chunks.
- 2
Heat the vegetable oil in a pan and cook the chopped onion over medium heat for 7 minutes until soft, then add the garlic and ginger and cook for 1 minute.
- 3
Stir in the ground turmeric and chilli powder, then add the coconut milk and tamarind paste and bring to a gentle simmer.
- 4
Cook for 8 minutes to let the flavours come together, then add the cod and simmer gently for 6-7 minutes until the fish flakes easily and is cooked through.
- 5
Scatter with the chopped coriander and serve with rice.
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