Recipe of Gordon Ramsay Coconut tamarind fish stew

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, coconut tamarind fish stew. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Here's your answer: tamarind & coconut fish curry. It adds a nice depth of flavor to this spiced coconut stew. Typically I stick to making easy fish recipes like my plantain-crusted haddock but sometimes it's nice to make a recipe that takes a little more work but rewards with more flavor. Since my fish is rather special, let me use a special variety of coconut too - the King Coconut of Sri Lanka locally known as ?

Coconut tamarind fish stew is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Coconut tamarind fish stew is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut tamarind fish stew using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Coconut tamarind fish stew:

1. Get 500 g white fish (e.g. cod or haddock)
2. Prepare 400 ml coconut milk
3. Get 1 tablespoon tamarind concentrate
4. Prepare 1 fresh chilli
5. Prepare 1 large onion
6. Get Cherry tomatoes halved
7. Take Handful chopped spring greens
8. Prepare 300 ml fish or veg stock
9. Make ready Thumb sized piece of ginger
10. Make ready Ground turmeric
11. Prepare Ground cumin
12. Make ready Cooking oil

In Bahia, cooks prepare endless variations of this traditional stew: with shrimp, with fish and shrimp, with lobster. What's constant is the coconut milk and the dish's freshness and robust simplicity. All you do is sauté aromatic vegetables, then add seafood Coconut Shrimp with Tamarind Vinaigrette. Fish curry, especially one cooked with tamarind extract, is best when it has had time to rest and so it is always desirable to have some Fish Moilee Keralan Fish Stew

Steps to make Coconut tamarind fish stew:

1. Cut the fish into bite sized chunks. Sprinkle 1 tsp turmeric and 1/2 tsp salt over the fish and coat well.
2. Heat some oil in a frying pan and fry the fish pieces until slightly crispy. Remove from the pan, put on a plate and set aside.
3. Heat oil in a saucepan, chop the onion and fry until just starting to brown.
4. Mince the ginger, and add to the onion along with 1 tsp of turmeric and 1 tsp of cumin and stir well.
5. Add the spring greens to the pan with a small amount of the stock. Stir and cover, then leave to simmer until the greens are just starting to soften
6. Add the coconut milk, tomatoes, tamarind and rest of the stock to the pan. Chop the chilli and stir into the liquid. Simmer until the sauce thickens a little, then add your fish to heat through. Add salt to taste and serve

All you do is sauté aromatic vegetables, then add seafood Coconut Shrimp with Tamarind Vinaigrette. Fish curry, especially one cooked with tamarind extract, is best when it has had time to rest and so it is always desirable to have some Fish Moilee Keralan Fish Stew At the Corner of Happy and Harried says Tamarind paste and coconut milk give an interesting twist to this quick midweek meal for two. Shake any excess lime off the fish and dust it with flour. This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

So that is going to wrap this up with this exceptional food coconut tamarind fish stew recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!