Linefish Simmered In A Spiced Coconut Gravy
Linefish Simmered In A Spiced Coconut Gravy is a main course that serves 4. One portion of this dish contains around 55g of protein, 46g of fat, and a total of 693 calories. For $5.87 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the pla
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 cloves garlic
- 1 thumb-sized piece of ginger
- 7.5 ml chilli powder
- 7.5 ml turmeric
- 5 ml salt
- 30 grams tamarind pulp
- 100 mls vegetable oil
- 7.5 ml brown mustard seeds
- 7.5 ml fenugreek seeds
- 2 cloves
- 3 cardamom pods
- 1 thumb-length quill of cinnamon
- 2 large onions
- 340 mls coconut milk
- 10 ml powdered cumin
- 4 servings freshly milled pepper
- 1 handful cilantro
- 1 kilograms firm-fleshed fish fillets
Instructions
- 1
Cut the fish into large chunks and place in a bowl.
- 2
Add half the garlic and ginger (reserve the rest).
- 3
Stir in the chilli powder, turmeric and salt, and toss well.
- 4
Place in the fridge for 30 minutes.
- 5
Soften the tamarind pulp in a cup of warm water for 20 minutes.
- 6
Heat the oil in a large saucepan over a high flame.
- 7
Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon.
- 8
Sizzle the spices in the hot oil until the mustard seeds pop.
- 9
Add the onions and the reserved ginger and garlic.
- 10
Fry briskly for 10 minutes, or until the onions are golden brown.
- 11
Mash the softened tamarind pulp into its soaking water.
- 12
Strain the liquid onto the onions and discard the pulp.
- 13
Stir in the coconut cream and cumin.
- 14
Simmer for 15 minutes.
- 15
Tip the marinated fish cubes into the sauce and stir gently.
- 16
Simmer gently until the fish is just cooked (about 7 minutes).
- 17
Serve hot, with chopped fresh cilantro and Basmati rice.