Tamarind Fish Curry

Fish curries are staples of southern, coastal areas of India, and this one takes inspiration from the tangy tamarind, coconut and fresh flavours of the region. The quick coconut chutney (really, more like a relish) provides just the right bright finish for the tangy, warmly spiced fish curry. Tamarind comes in a few forms: whole pods, blockstyle and concentrate or paste. The blockstyle, used here, does require soaking and sieving but has a more consistent flavour than the jarred concentrates (and is easier than using whole pods). The Madras curry paste adds a deep flavour with a bit of kick that works well with the tamarind. You can use a mild yellow curry instead for a more mellow version. A firm white fish works best to hold the shape while simmering in the sauce, such as tilapia, catfish, striped bass, sea bass, pickerel and halibut.

COCONUT CHUTNEY

1/2 cup (125 mL) unsweetened desiccated coconut, or 2/3 cup (150 mL) grated fresh or thawed frozen

1/4 cup (60 mL) water (for dried coconut)

1/4 cup (60 mL) finely chopped cilantro

1 tsp (5 mL) minced hot chili pepper (approx.) 2 tbsp (30 mL) fresh lemon juice

1/4 tsp (1 mL) salt

CURRY

3 oz (85 g) block-style tamarind

2 cups (500 mL) boiling water

2 to 3 tbsp (30 to 45 mL) vegetable oil 1 onion, thinly sliced

1 tsp (5 mL) mustard seeds

2 tbsp (30 mL) Madras curry paste, masala blend or powder

1 tbsp (15 mL) minced ginger

1 sweet yellow pepper, chopped

1 lb (455 g) skinless white fish fillets, cut into 1-inch (2.5-cm) pieces

2 plum tomatoes, diced

Salt

1 For the coconut chutney, if using dried coconut, combine in a bowl with water, stir well, and let soak for about 15 minutes or until coconut is softened and water is absorbed.

2 Add cilantro, hot pepper, lemon juice and salt to coconut in the bowl. Stir well and season with more salt and hot pepper to taste. Cover and let stand at room temperature while preparing curry. (Chutney can be refrigerated for up to 2 days.)

3 Break tamarind into chunks and combine in a measuring cup or heatproof bowl with boiling water. Let soak for at least 30 minutes, until soft, or for up to 1 day. Press through a finemesh sieve into a bowl, scraping well with a firm yet flexible spatula to extract all of the liquid and pulp. Discard solids.

4 Heat 2 tbsp (30 mL) oil over medium heat in a deep skillet. Add onion and sauté for about 3 minutes or until starting to turn golden. If using a dry masala blend or powder, add 1 tbsp (15 mL) more oil. Add mustard seeds, curry paste or powder and ginger. Sauté for 2 minutes or until spices are very fragrant. Add yellow pepper and cook, stirring often, for 3 minutes or until starting to soften.

5 Stir in tamarind water and bring to a boil, stirring and scraping up bits stuck to pan.

Stir in fish, reduce heat and simmer, gently stirring occasionally, for about 5 to 10 minutes depending on thickness, until fish is just firm and opaque. Stir in tomatoes and season with salt. Serve with coconut chutney.

Serves 4

WHAT TO SERVE

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