Coconut spiced linefish simmer
A main course that serves 4, Linefish Simmered In A Spiced Coconut Gravy is a flavorful dish that covers 36% of your daily requirements of vitamins and minerals. It is suitable for gluten-free, dairy-free, Whole30, and pescatarian diets. Best enjoyed for dinner and holidays.
Ingredients
garlic
4 cloves
ginger
1
chili powder
0.25 fl. oz
turmeric
0.25 fl. oz
salt
0.21 fl. oz
tamarind pulp
1.06 oz
vegetable oil
3.12 fl. oz
brown mustard seeds
0.03 fl. oz
fenugreek seeds
0.25 fl. oz
clove
2
cardamom pods
3
ground cinnamon
1
onion
2 large
coconut milk
1.44 cups
ground cumin
0.34 fl. oz
black pepper
4 servings
cilantro
1 handful
fish
2.21 lb
Method
- Cut the fish into large chunks and place in a bowl.
- Add half the garlic and ginger (reserve the rest).
- Stir in the chilli powder, turmeric and salt, and toss well.
- Place in the fridge for 30 minutes.
- Soften the tamarind pulp in a cup of warm water for 20 minutes.
- Heat the oil in a large saucepan over a high flame.
- Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon.
- Sizzle the spices in the hot oil until the mustard seeds pop.
- Add the onions and the reserved ginger and garlic.
- Fry briskly for 10 minutes, or until the onions are golden brown.
- Mash the softened tamarind pulp into its soaking water.
- Strain the liquid onto the onions and discard the pulp.
- Stir in the coconut cream and cumin.
- Simmer for 15 minutes.
- Tip the marinated fish cubes into the sauce and stir gently.
- Simmer gently until the fish is just cooked (about 7 minutes).
- Serve hot, with chopped fresh cilantro and Basmati rice.
Nutrition:
Carbs
21 g
Fat
46 g
Protein
54 g
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