Although I was excited to cook today and yes it has been a while since I fed my family a decent meal, I had very limited time to cook dinner. This Tamarind and Coconut Fish Curry did not take much time to prepare or cook but still tastes amazing with it’s robust flavours. It is spicy with a hint of tanginess. Reducing the sauce before adding the fish does make a difference in terms of flavour. It’s where I went wrong the last time I attempted it. A few weeks ago I attempted this curry and I was in a rush, as I usually am, my hubby was not impressed with the curry. He told me it lacked flavour and definitely not blog worthy, I pretended to be upset but I already knew the curry was not up to standard. I guess he didn’t have to know that, just had to be thankful he got food. This Tamarind and Coconut Fish Curry is a little different to the way I usually cook it. Coming from a South Indian home we usually cook fish curry with lots of tomatoes and tamarind, it is usually spicy and a little too tangy for my taste buds. This curry has just a hint of tanginess which I prefer. I used kingklip, which is a firm white fish but you could use any firm white fish for this recipe. Kingklip maintains its firmness when cooked in the sauce whereas some fish, like hake can crumble quite easily, it’s why I prefer using Kingklip. Some naan or crusty bread will work well with this dish because you can really dunk it in the sauce…mmmm yum! If you love seafood or also Pescatarian you may want to try some of my other recipes:
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