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
7.5 ml
turmeric
7.5 ml
salt
5 ml
tamarind pulp
30 grams
vegetable oil
100 mls
brown mustard seeds
7.5 ml
fenugreek seeds
7.5 ml
clove
2
cardamom pods
3
ground cinnamon
1
onion
2 large
coconut milk
340 mls
ground cumin
10 ml
black pepper
4 servings
cilantro
1 handful
fish
1 kilograms
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
Share recipe:
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45 min
87 Calories
8 serving
