Tamarind fish curry

Tamarind fish curry


This wonderful Malay fish dish creates flavour and excitement with simple cooking and just a few authentic ingredients.

The ingredient of Tamarind fish curry

  1. 2 tablespoons vegetable oil
  2. 50g packet Gulai spice mix (see note 1)
  3. 2 kaffir lime leaves, torn
  4. 1 stalk lemongrass, trimmed, halved lengthways
  5. 1 cinnamon stick
  6. 400g can coconut cream
  7. 1 teaspoon palm sugar (see note 2)
  8. 600g firm white fish fillets, cut into 3cm cubes
  9. 300g okra
  10. 1 teaspoon tamarind paste

The instruction how to make Tamarind fish curry

  1. Heat oil in a large heavy-based saucepan over medium heat. Add spice mix, lime leaves, lemongrass and cinnamon. Cook, stirring, for 1 minute or until fragrant.
  2. Add coconut cream and palm sugar. Bring to a simmer. Add fish. Reduce heat to medium-low. Simmer gently for 5 minutes, stirring occasionally. Add okra and tamarind. Simmer for 2 minutes or until fish is cooked through and okra is tender. Remove and discard lemongrass and cinnamon stick. Season with salt and pepper. Serve.

Nutritions of Tamarind fish curry

calories: 305.92 calories
calories: 22 grams fat
calories: 13 grams saturated fat
calories: 7 grams carbohydrates
calories: 6 grams sugar
calories: 18 grams protein
calories: 54 milligrams cholesterol
calories: 88.21 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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