Linefish Simmered In A Spiced Coconut Gravy
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 80.36
- Health score: 36.00
- Weight Watcher points: 22.00
Summary
Linefish Simmered In A Spiced Coconut Gravy is a main course that serves 4. One portion of this dish contains around 55g of protein, 46g of fat, and a total of 693 calories. For $5.87 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have powdered cumin, thumb-sized piece of ginger, cloves, and a few other ingredients on hand, you can make it. 2 people were impressed by this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Overall, this recipe earns a solid spoonacular score of 48%. Try Chicken Simmered in Spiced Yogurt, Israeli Simmered Vegetables over Spiced Couscous, and Pork Chops Simmered in Spiced Tomato Sauce for similar recipes.
Ingredients
garlic4 cloves
thumb-sized piece of ginger1
chilli powder7.5 ml
turmeric7.5 ml
salt5 ml
tamarind pulp30 grams
vegetable oil100 mls
brown mustard seeds7.5 ml
fenugreek seeds7.5 ml
cloves2
cardamom pods3
thumb-length quill of cinnamon1
onions2 large
coconut milk340 mls
powdered cumin10 ml
freshly milled pepper4 servings
cilantro1 handful
firm-fleshed fish fillets1 kilograms
Instructions
Step 1
Cut the fish into large chunks and place in a bowl.
Step 2
Add half the garlic and ginger (reserve the rest).
Step 3
Stir in the chilli powder, turmeric and salt, and toss well.
Step 4
Place in the fridge for 30 minutes.
Step 5
Soften the tamarind pulp in a cup of warm water for 20 minutes.
Step 6
Heat the oil in a large saucepan over a high flame.
Step 7
Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon.
Step 8
Sizzle the spices in the hot oil until the mustard seeds pop.
Step 9
Add the onions and the reserved ginger and garlic.
Step 10
Fry briskly for 10 minutes, or until the onions are golden brown.
Step 11
Mash the softened tamarind pulp into its soaking water.
Step 12
Strain the liquid onto the onions and discard the pulp.
Step 13
Stir in the coconut cream and cumin.
Step 14
Simmer for 15 minutes.
Step 15
Tip the marinated fish cubes into the sauce and stir gently.
Step 16
Simmer gently until the fish is just cooked (about 7 minutes).
Step 17
Serve hot, with chopped fresh cilantro and Basmati rice.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free, whole 30, pescatarian, ketogenic