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Good Idea to Producing Appetizing Coconut tamarind fish stew

Wishing to eat Coconut tamarind fish stew a best restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with helpful instructions on producing a Coconut tamarind fish stew like a famous chef made.

Coconut tamarind fish stew

We hope you got insight from reading it, now let's go back to coconut tamarind fish stew recipe. To cook coconut tamarind fish stew you only need 12 ingredients and 6 steps. Here is how you do it.

To make an unforgettable Coconut tamarind fish stew, here are the components required:

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

After readying the components, now you are ready to make your 5-star Coconut tamarind fish stew by following the procedures below:

  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.

Recipe : Coconut tamarind fish stew

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