In May 2002, Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living (MSL), where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com. Read More »
Recipes from Jennifer Clair
Fish in Tamarind Coconut Curry
Paella with Chorizo and Mussels
Fish in Tamarind Coconut Curry
Ingredients
4 tablespoons olive oil or coconut oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 tablespoon chopped fresh ginger
1 jalapeno pepper, finely minced
1 14-ounce can coconut milk (not “lite”), well shaken
1 tablespoon black mustard seeds
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 teaspoon fenugreek
¼ cup unsweetened shredded coconut
3 tablespoons tamarind concentrate mixed with 1/2 cup of water
2 pounds tilapia or other firm white fish, cut into 2-inch pieces
Coarse salt, to taste
Fresh cilantro leaves, for serving
Steamed basmati rice, for serving
Preparation
• In a large skillet, heat 2 tablespoons of the oil over medium heat, and add the onions, garlic, ginger, and jalapeno. Cook until lightly golden, about 7 minutes. Transfer to a blender and puree with the coconut milk until smooth.
• In the same skillet, add the remaining tablespoons of oil and cook the mustard seeds until they start to pop. Add the coriander, turmeric, fenugreek, and coconut all at once and stir just until they are absorbed by the oil and the coconut starts to turn golden, about 1 minute. Do not allow the spices to burn, which will happen after about a minute of heat.
• Add the onion-coconut puree to the skillet, along with the tamarind concentrate and water. Bring to a boil, reduce heat to medium-low and cook for 10 minutes, uncovered, to allow the flavors to meld and the liquid to thicken a bit.
• Add the fish and cook, gently, just until it is cooked through, 5 to 7 minutes. Season to taste with salt (start with 1 teaspoon) and serve with cilantro leaves scattered on top. Excellent with steamed basmati rice to soak up the flavorful sauce.
Serves 6
More About Jennifer
Prior to MSL, she worked in the cookbook division of William Morrow & Company and at Saveur magazine. She graduated from Peter Kump’s New York Cooking School (since renamed The Institute of Culinary Education) in 1998 after receiving a full James Beard Foundation scholarship. Before moving to NYC, she was the Catering Manager of the Tabard Inn in Washington, DC. She began her culinary career as the assistant to renowned cookbook author and food historian Joan Nathan.
Jennifer is also the author of the cookbook, Gourmet Cooking on a Budget (Globe Pequot Press, 2010).
Visit Jennifer Clair’s website: www.homecookingny.com
