Coco Fish Curry

Ingredients: 

• 2tbsp vegetable oil
• 1tbsp mustard seeds
• 1/2 inch Ginger (finely chopped or Paste)
• 4 Cloves Garlic (finely chopped or a paste)
• 1 small onion (Finely chopped)
• 2 Fillets firm fleshed, white fish (cut into 2-3 inch pieces)
• 1/4 tsp turmeric
• 1/4 tsp chilli powder or 1 whole fresh chilli
• 1tsp coriander powder
• 200 ml water
• 200ml coconut milk
• 1 tsp tamarind paste
• 1 tsp chopped coriander
• salt to taste

Method:

• Heat Oil in the pan on medium heat, when hot add mustard seeds until they pop. 
• Add garlic, Ginger and Onion until onions soften-about 3-4 minutes
• Stir in Tumeric, Chiili and Coriander powder and cook for about 2-3 minutes, turn the heat to a low flame.
• Add water, coconut milk and tamarind paste.
• When sauce is boiling add in the fish, cover and cook for about 5 mins. 
• Once done, sprinkle with coriander. 

What is Tamarind?

Tamarind is a seed pod from native African trees which are extremely tall and used in South Asian and Indian cooking to flavour curries. It is a fruit that is shaped like a long bean in which a sour pulp containing seeds is processed to make a paste. It has a delicious tangy flavour and the name describes it as "Dates of India"

As most ancient foods do, tamarind has a long history of medicinal uses. Many involve easing stomach discomfort, aiding digestion. Tamarind preparations are used for fevers, sore throat, rheumatism, inflammation, and sunstroke.

In the Bahamas, large but still unripe tamarind fruits called "swells" are roasted in coals until their skins burst open. The sizzling pulp is then dipped in wood ashes and eaten as a quick snack.