Download on the App Store
F51cac25 2404 4fd4 8629 23e10910610c  2016 04 29 03 46 56
AntoniaJames
AntoniaJames

Tamarind Fish Curry: Soften in boiling water a piece of tamarind about the size of a squash ball (a generous 2 tablespoons). Warm up 2 cups of good chicken stock (or fish or shrimp stock if you have them). Sweat a sliced shallot (2 lobes) in oil in a heavy pot. Add minced garlic and ginger (I make a paste on the weekend, freezing what I don’t use within 5 or 6 days) + a heaping tablespoon of curry powder + several good dashes each of ground cumin and ground coriander. Let the spices brown, then add the warmed stock + a hefty pinch of salt; stir. Peel and slice a carrot and drop it in the pot, along with 10-12 cilantro stems, finely chopped. Simmer for a few minutes. Press the tamarind through a strainer into the pot. Add 3/4 can (300 ml) of full-fat Thai coconut milk and a pinch of brown sugar. Stir and bring back to a simmer. Cut a pound or so of cod or similar fish into bite-sized pieces. Just before serving, drop the cod into the sauce and heat gently until it’s cooked through, 2 – 3 minutes. Squeeze in the juice of a lime; grind on some black pepper; throw in a handful of cilantro leaves; give it a good stir and serve over basmati rice or Brown Rice Medley (in my case on a weeknight, from the freezer, defrosted and microwaved just before serving). I usually serve this with string beans that I’ve blanched a day or two before. Total time to table: 25 minutes Clean up: less than 10 minutes #makeahead #CookOnceEatTwice #freezerhelper #nocontest #HowMotherCooks #QuiSiMangiaBene #OnMangeBienIci #fish #rice #tamarind #HowMotherPlans #weeknight #WeeknightDinner