Practical way to Serving Yummy Coconut tamarind fish stew

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Coconut tamarind fish stew

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Below are the ingridients that are needed to produce a perfect Coconut tamarind fish stew:

  1. You need 500 g of white fish (e.g. cod or haddock).
  2. You need 400 ml of coconut milk.
  3. Prepare 1 tablespoon of tamarind concentrate.
  4. Get 1 of fresh chilli.
  5. Provide 1 of large onion.
  6. Use of Cherry tomatoes halved.
  7. Use Handful of chopped spring greens.
  8. Provide 300 ml of fish or veg stock.
  9. Use of Thumb sized piece of ginger.
  10. Get of Ground turmeric.
  11. Use of Ground cumin.
  12. Provide of Cooking oil.

Done with the ingridients? Here are the procedures on preparing Coconut tamarind fish stew:

  1. Cut the fish into bite sized chunks. Sprinkle 1 tsp turmeric and 1/2 tsp salt over the fish and coat well..
  2. Heat some oil in a frying pan and fry the fish pieces until slightly crispy. Remove from the pan, put on a plate and set aside..
  3. Heat oil in a saucepan, chop the onion and fry until just starting to brown..
  4. Mince the ginger, and add to the onion along with 1 tsp of turmeric and 1 tsp of cumin and stir well..
  5. Add the spring greens to the pan with a small amount of the stock. Stir and cover, then leave to simmer until the greens are just starting to soften.
  6. Add the coconut milk, tomatoes, tamarind and rest of the stock to the pan. Chop the chilli and stir into the liquid. Simmer until the sauce thickens a little, then add your fish to heat through. Add salt to taste and serve.

Next, add Thai red curry paste, coconut milk and tamarind paste. However, do not add all at once. Not all pastes are made the same, depending on the brand you buy—some are spicier, saltier or more sour – season according to your taste. Slowly pour the chicken broth over the mixture, stirring continually. Heat oil in a large skillet over medium heat.

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