Coconut tamarind fish stew
Coconut tamarind fish stew

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coconut tamarind fish stew. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Coconut tamarind fish stew is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Coconut tamarind fish stew is something which I’ve loved my whole life. They’re fine and they look wonderful.

Add the coconut milk, fish sauce and the tamarind broth and pull the heat down to a medium simmer. Gently place the fish in the broth. Sinigang sa Buko (Fish Stewed in Tamarind and Tender Coconut) Share on: This is quite an unusual but exciting ?sinigang?, the generic term that refers to highly varied Filipino stew flavored with any of the many types of natural souring agents such as tamarind, camias or ?calamansi?.

To get started with this particular recipe, we must prepare a few ingredients. You can have coconut tamarind fish stew using 12 ingredients and 6 steps. Here is how you cook it.

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

Once the fish has done cooking, remove from the pan and stir in the curry powder, followed by the coconut milk, salt, black pepper, thyme and parsley. Fish soup-stew with clams, tamarind and coconut milk I love that moment when the onions have softened, the paste of chillies, garlic, turmeric and ginger has been stirred in and the tomatoes are. Next, add Thai red curry paste, coconut milk and tamarind paste. However, do not add all at once.

Instructions 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

Not all pastes are made the same, depending on the brand you buy—some are spicier, saltier or more sour - season according to your taste. Seeing I didn't plan very well for this Spicy Fish Stew, I had to make do with the veggies I had at hand. I added some carrots and a little bit of potato. The reason I added the potato was to help thicken the stew. More Seafood Recipes: Creamy Fish Bake.

So that is going to wrap this up with this special food coconut tamarind fish stew recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!