This is a creamy curry with a little bit of tang from the tamarind. Fish dishes really don’t take much time to put together, so it’s a perfect quick easy meal.
Tamarind is a tree that is native to tropical regions. This tree produces pods that contain sour/tangy pulp. This pulp is used in many dishes, chutneys and sauces.
I used salmon for this curry. Salmon does break easily as it’s cooking, especially with no skin. You can use any white firm fish like tilapia, cod or haddock.
If you don’t have coconut milk or tamarind paste/concentrate and fenugreek seeds you can skip these ingredients. You can use coconut cream as well, it’s thicker than the milk. So add less of the cream and water to think it out.
If you can’t find any tamarind you can find tamarind sauces in bottles from international stores. Always start off by adding less.
Also try baked salmon
- 3-4 Salmon fillets, cut in medium size cubes
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 1 green chili, chopped
- 4 garlic cloves, minced
- 1" piece of ginger, grated
- 1 cup coconut milk
- 2 tsp. tamarind paste/concentrate
- ⅛ tsp. fenugreek seeds
- 1 tsp. cumin seeds
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- ½ tsp. garam masala
- ¼ tsp. turmeric powder
- 1 tsp. chili powder (adjust to taste I wanted it spicy)
- ½ tsp. salt (adjust to taste)
- ¼ cup oil
- Fresh cilantro for garnish
- Extra water
- Rinse the fenugreek seeds in a fine mesh strainer, so they are wet.
- Heat oil in a heavy bottom pot.
- Add the fenugreek seeds to the hot oil. Cover and let it sizzle. Wait til the sizzleing/splatter stops than uncover pot. Seeds will get dark brown. Don't let it burn.
- Add onions, saute till golden brown that will take about 3-4 minutes.
- Add garlic, ginger, cumin seeds, green chili. Saute till garlic/ginger not raw anymore.About 15-20 seconds.
- Add tomatoes & all powder spices, mix well. Let it saute.
- Add 1 cup water turn heat to medium/low. Let tomatoes cook down about 5 minutes. Water will evaporate and some oil will separate from mixture.
- Add coconut milk & tamarind paste/concentrate. Taste and adjust if you want more tang/salt. etc.
- Add the fish & 1 cup of water. Let it cook for about 8-10 minutes. After 5 minutes flip the fish.
- Garnish with fresh chopped cilantro