We were at the coast early summer and had a pile of fish from the local fish market and all I could think about was fish curry. I was short on ingredients, but I knew that at home I have everything I need to create a coconut creamy curry, sour with tamarind. Because I am nightshade free at the moment, I didn't put any chilis in, but if you are eating them, chilis make an excellent addition.
1 1/2 pounds any firm fish fillets such as tuna, swordfish (we used sole) about 1 inch thick, cut into 2-inch pieces
2 tablespoons fat (duck is good, but I used beef tallow)
1 large onion, finely sliced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1/4 teaspoon ground turmeric
1 tablespoon of ginger (1 inch piece)
3 large cloves fresh garlic, minced
1 cup coconut cream
1 or 2 tablespoons Tamarind Paste
1 teaspoon salt, or to taste
pepper to taste
1/4 cup finely chopped fresh cilantro, including soft stems
1- Heat the fat in a large saucepan over medium-high heat and cook the onion, stirring, until golden and fragrant, about 5 minutes. Add the cumin, coriander and tumeric. Cook until more fragrant.
2- In a small spice grinder or coffee grinder, grind together the garlic and ginger Mix into the onions and spice mixture and cook, stirring, about 2 minutes.
3- Add coconut milk and bring to a quick boil, stirring, over high heat. Reduce the heat to medium and simmer about 5 minutes. Add the tamarind paste, salt and a pinch of pepper. Simmer another minute.
4-Add the fish pieces and simmer until the fish is flaky and opaque inside, 10 to 15 minutes. Remove to a serving dish. Sprinkle with the cilantro, and serve with cauliflower rice. Enjoy!