- Prep time
- 20
- Cook time
- 25
- Serves
- 4-6
Queensland Food Fellow Alison Alexander says this recipe is "perfect" as the nights cool down.
The base of the curry has a sour note from tamarind and warming spices that pair well with fish.
Alison recommends adding whatever vegetables that are in season but says it's particularly good with pumpkin.
She says this is a good recipe to attempt if you want to be more adventurous with your food and try different proteins — and it's customisable to what's in season or in your refrigerator.
Ingredients
Method
- 1.Place coconut in a dry frypan and stir constantly over moderate heat until toasted. Remove from the heat and set aside on a plate.
- 2.Heat oil in the frypan and cook the onion, garlic and ginger until the onion is softened. Increase the heat to moderate and add the spices, stirring frequently, until mustard seeds pop.
- 3.Add the tomato paste, tamarind puree and coconut milk and water and stir to combine and simmer for 3 minutes. The sauce can be prepared ahead of this stage.
- 4.Add the fish pieces and stir to combine with the sauce and cook gently until the fish is fully cooked. Serve with steamed rice and scatter over the coriander.
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