Coconut tamarind fish stew

Name: Coconut tamarind fish stew
Yield: 3-4 people
Cuisine: British
Ingredients: 500 g white fish (e.g. cod or haddock); 400 ml coconut milk; 1 tablespoon tamarind concentrate; 1 fresh chilli; 1 large onion; Cherry tomatoes halved; Handful chopped spring greens; 300 ml fish or veg stock; Thumb sized piece of ginger; Ground turmeric; Ground cumin; Cooking oil

Ettie Eyre @ettie

Bristol

Super simple with bags of flavour!

Ettie Eyre @ettie

Bristol

Super simple with bags of flavour!

Saved

Ingredients

3-4 people

500 gwhite fish (e.g. cod or haddock)
400 mlcoconut milk
1 tablespoontamarind concentrate
1fresh chilli
1large onion
Cherry tomatoes halved
Handfulchopped spring greens
300 mlfish or veg stock
Thumb sized piece of ginger
Ground turmeric
Ground cumin
Cooking oil

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Steps

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