Sarah Ali Choudhury’s Coco Fish Curry
In 2005, the RNLI deployed six boats and a team of 20 volunteers to Guyana, where heavy rain and flooding affected 250,000 people. My mum is from Guyana, we have family there and regularly travel there. Lifeboat crew members were also involved in major international flood relief efforts in Bangladesh in 1970. I am proud to be supporting RNLI who are making a difference to the world.
Try my Coco Fish Curry with Tamarind - a seed pod from native African trees which are extremely tall and used in South Asian and Indian cooking to flavour curries. It has a delicious tangy flavour and the name describes it as "Dates of India"
- 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
- 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, Chilli 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.
Recipe supplied by Sarah Ali Choudhury