Cuisine: Indian
Author: EasyRecipes .
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
This wonderful Malay fish dish creates flavour and excitement with simple cooking and just a few authentic ingredients.
- 2 tablespoons vegetable oil
- 50g packet Gulai spice mix (see note 1)
- 2 kaffir lime leaves, torn
- 1 stalk lemongrass, trimmed, halved lengthways
- 1 cinnamon stick
- 400g can coconut cream
- 1 teaspoon palm sugar (see note 2)
- 600g firm white fish fillets, cut into 3cm cubes
- 300g okra
- 1 teaspoon tamarind paste
- Heat oil in a large heavy-based saucepan over medium heat. Add spice mix, lime leaves, lemongrass and cinnamon. Cook, stirring, for 1 minute or until fragrant.
- Add coconut cream and palm sugar. Bring to a simmer. Add fish. Reduce heat to medium-low. Simmer gently for 5 minutes, stirring occasionally. Add okra and tamarind. Simmer for 2 minutes or until fish is cooked through and okra is tender. Remove and discard lemongrass and cinnamon stick. Season with salt and pepper. Serve.
Gulai is a Malaysian spice mix for curries, and is available in supermarkets.
You could use brown sugar instead of palm sugar. Serves 6 as part of a banquet.
Recipe by Mithila.net at https://www.mithila.net/non-veg-recipes/tamarind-fish-curry-5231.html
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