No fish gut in this curry

Posted on November 1, 2012



1 tablespoon tamarind
1 cup hot water
1 tablespoon vegetable oil
600g firm white fish fillet, cut into 3-4 cm pieces
400ml coconut milk
1 teaspoon sugar
½ teaspoon salt
A few sprigs of coriander leaves, to garnish

Ingredients for curry paste

2 stalks of lemon grass, white part only
4 small chillies, deseeded
4 large chillies, deseeded
¼ teaspoon turmeric powder
3 cloves garlic, peeled
3 eschalots, peeled
1 tablespoon ginger, peeled


  1. Mix tamarind and water in a bowl and set aside for 5 min.
  2. Chop ingredients for curry paste to small pieces. Grind to a fine paste in a food processor.
  3. Fry curry paste in a saucepan with oil at low heat. Pour tamarind juice through a strainer into saucepan and bring to boil.
  4. Add fish pieces and sear for 2 min.
  5. Add coconut milk, sugar and salt, and cook for 2 min with gentle stirring.
  6. Garnish with coriander leaves

Serves 2-3 (with steamed rice)

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