By Jennifer Clair.
4 tablespoons Olive Oil or Coconut Oil
1 medium Onion, finely chopped
4 garlic Cloves, minced
1 tablespoon fresh Ginger, chopped
1 Jalapeno Pepper, finely minced
1 14-ounce can Coconut Milk (not “lite”), well shaken
1 tablespoon Black or Brown Mustard Seeds
1 tablespoon ground Coriander
2 teaspoons ground Turmeric
1 teaspoon Fenugreek
(purchase all four amazing spices here in one convenient kit!)
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
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.