Coconut tamarind fish stew
Coconut tamarind fish stew

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, coconut tamarind fish stew. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sinigang is a tamarind-based stew that really showcases the Flipinx love of sour. As a child, we ate sinigang with unpeeled shrimp, whole fish (head included), and tons of vegetables — my favorite bites were ones with tomatoes, baby bok choy, and pieces of daikon radish that would soak up all the broth. Add the coconut milk, fish sauce and the tamarind broth and pull the heat down to a medium simmer. Gently place the fish in the broth.

Coconut tamarind fish stew is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Coconut tamarind fish stew is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook coconut tamarind fish stew using 12 ingredients and 6 steps. Here is how you can achieve it.

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

I went full coconut here, using coconut oil, water and milk. Put the tamarind paste into a small bowl and then pour some of the hot liquid from the fish curry into the bowl to completely dissolve the paste. Add this back to the pan. Stir in the coconut milk, garnish with cilantro and.

Steps to make Coconut tamarind fish stew:
  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

Add this back to the pan. Stir in the coconut milk, garnish with cilantro and. 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.

So that is going to wrap this up for this exceptional food coconut tamarind fish stew recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!