Tamarind Fish Curry
Made with your preference of monkfish or swordfish. Pair with white rice for a wonderful fusion of flavors.
Ingredients
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- 8 ounces (225 g) baby spinach
- 2 Tablespoons (30 ml) water
- ½ (65 g) medium onion, halved
- 1 garlic clove, peeled
- 1 piece (5 g) fresh ginger root, 1/4" slice
- ½ cup (120 ml) water, hot
- 1 cup (240 ml) coconut milk
- 1 dried chili
- 1½ teaspoon tamarind paste
- 3 roma tomatoes, diced
- 1 teaspoon mustard seeds
- ½ teaspoon (1 g) ground turmeric
- 1 pound (455 g) swordfish, sliced
- 3 Tablespoons fresh cilantro leaves, chopped
- 1 teaspoon sea salt
Directions
- In a large sauté pan over medium heat, add 1 Tablespoon olive oil and spinach.
- Stirring frequently, cook for 5-6 minutes until the spinach has wilted completely and released all of its water.
- Remove spinach from pan, place in a fine mesh strainer and press out any remaining liquid; set aside.
- Place 2 Tablespoons of water, onion, garlic and ginger into the Vitamix container and secure lid.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 10 seconds or until mixture forms a smooth paste. Turn off machine and remove lid.
- Add hot water, coconut milk, chilli, tamarind paste and tomatoes and secure lid.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 1 minute.
- In a medium saucepan over medium-high heat, add the remaining olive oil and mustard seeds.
- Cook for 30 seconds to 1 minute, stirring frequently until the seeds begin to pop. Add sauce from the Vitamix container and turmeric.
- Heat to a gentle simmer, add fish, cover and reduce heat to low.
- Cook for 6-8 minutes or until fish is cooked through.
- Stir in spinach and cook for an additional minute.
- Garnish with cilantro and serve.