Linefish Simmered In A Spiced Coconut Gravy
By: Juno
Published: Tuesday, February 16, 2010 - 2:17am

Ingredients




 kilograms fresh, firm-fleshed white fish fillets, skinned and boned
4 cloves garlic, peeled and crushed
1 thumb-sized piece of fresh ginger, grated
1 1/2 teaspoons (7.5 ml) red chilli powder
1 1/2 teaspoons (7.5 ml) turmeric
1 teaspoon (5 ml) salt
30 grams tamarind pulp
100 mls vegetable oil
1 1/2 teaspoons (7.5 ml) brown mustard seeds
1 1/2 teaspoons (7.5 ml) fenugreek seeds
2 whole cloves
3 whole white cardamom pods
1 thumb-length quill of cinnamon
2 large onions, peeled and very finely chopped
340 mls coconut milk
2 teaspoons (10 ml) powdered cumin
freshly milled black pepper
a handful of chopped fresh cilantro

Preparation

1 Cut the fish into large chunks and place in a bowl. 2 Add half the garlic and ginger (reserve the rest). 3 Stir in the chilli powder, turmeric and salt, and toss well. 4 Place in the fridge for 30 minutes. 5 Soften the tamarind pulp in a cup of warm water for 20 minutes. 6 Heat the oil in a large saucepan over a high flame. 7 Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon. 8 Sizzle the spices in the hot oil until the mustard seeds pop. 9 Add the onions and the reserved ginger and garlic. 10 Fry briskly for 10 minutes, or until the onions are golden brown. 11 Mash the softened tamarind pulp into its soaking water. 12 Strain the liquid onto the onions and discard the pulp. 13 Stir in the coconut cream and cumin. 14 Simmer for 15 minutes. 15 Tip the marinated fish cubes into the sauce and stir gently.     Simmer gently until the fish is just cooked (about 7 minutes). 16 Serve hot, with chopped fresh cilantro and Basmati rice.

About


Cubes of firm, fresh white fish bathed in spicy, aromatic, creamy gravy. Tamarind water adds a lovely tartness to this creamy, delicately spiced curry. This is a subtle dish which I think is just right without any extra heat, but if you like a bit of a kick, you can spike it with a few chopped fresh green chillis. This dish is better the day after it was made, but do reheat it very gently to avoid over-cooking the fish.
As always, very fresh spices make all the difference to a dish like this.  Please use plenty of oil in which to brown the onions: you will not achieve the right depth of flavour if you use just a lick.  You can always drain off the oil once they're cooked.
Compressed tamarind pulp is available at Asian spice shops. If you can't find it, add 4 teaspoons of prepared, bottled tamarind sauce or the same quantity of freshly squeezed lemon juice, plus 200 ml water, to the dish.