I bought this gorgeous book the other week and I pretty much want to make EVERYTHING in it – My Street Food Kitchen by Jennifer Joyce. Starting with this curry which I have adapted. It was the first time I cooked with Tamarind Puree and there are a few other recipes in this book which use the puree.
I am use to spicy curries and this mild, creamy and delicious. If you don’t eat fish you can always replace it with chicken or steamed vegetables (ie. cauliflower, potato and/or green beans). This curry can be whipped up in 30 minutes, perfect for a week night meal!
*I purchased Tamarind Puree from Coles in the Asian section.
2 tbsp desiccated coconut
1 large onion, halved and thinly sliced
2 garlic cloves, finely chopped
1/2 large green chilli, seeded and sliced
3 cm piece for fresh ginger, peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground tumeric
2 tsp black mustard seeds
100 g tamarind puree
1 tbsp tomato paste
650 ml coconut milk
550 g barramundi fillets, boneless, cut into 6 cm pieces (or you could use Salmon)
20 curry leaves
oil, to cook
basmati rice, to serve
coriander, to serve
1. Preheat oven 160°. Spread the coconut onto a tray lined with baking paper and toast for 3 minutes or until the edges are lightly golden.
2. Heat some oil in a large saucepan over medium heat. Add onion, garlic, chilli and ginger and season with salt and pepper. Cook for 10 minutes or until soft, not browned. Add spices and cook for 1 minutes or until the mustard seeds start to pop. Add tamarind puree, tomato paste, coconut milk, toasted coconut, 1/4 cup water and simmer for 5 minutes or until slightly thickened.
3. Just before serving, add the fish pieces. Cook for around 5 minutes or until the fish is cooked and the flesh is white. Serve with rice and chopped coriander. Enjoy!
Did you make this recipe?
Please leave a comment below and let me know how it turned out for you!