Fish Fillet In Creamy Coconut Curry

Ingredients

• •14½ oz canned tomatoes
• •1 cup coconut milk
• •½ teaspoon coriander powder
• •2 teaspoons cumin
• •2 sprigs indian curry leaves
• •1 pound lingcod fillet
• •2 cloves garlic
• •ginger
• •5 chili peppers
• •¾ cup kabocha squash
• •2 tablespoons oil
• •½ onion
• •1 tablespoon parsley
• •1 tablespoon tamarind paste
• •½ teaspoon turmeric powder
• •1 teaspoon salt
• •¼ teaspoon pepper
• •1 cup basmati rice

Method

Adapted from foodista.com

1. 1Heat oven and bake squash at 400 degees F.
2. 2Remove when it is slightly golden brown, or test with skewer for doneness.
3. 3Remove and let cool, then remove skin and cut in chunks. Set aside.
4. 4Blend the spices into a smooth paste.
5. 5Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.
6. 6Heat oil in a deep pan, stir fry onion till soft.
7. 7Add in the curry leaves, curry paste and ½ tsp. coriander, adding a little more oil if necessary.
8. 8Fry on medium heat till fragrant and oil separates from the paste.
9. 9Add the squash and tomatoes and stir for another 10 minutes.
10. 10Remove curry leaves, add the tamarind juice a little at a time, according to your taste.
11. 11Blend mixture till smooth, then pour mixture back into the pan.
12. 12Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk.
13. 13Add slightly more coconut milk if you like more sauce.
14. 14Bring coconut milk to a boil, add fish to the mixture.
15. 15Cover and simmer over meduim heat for 5-6 minutes.
16. 16Gently turn fish over to cook through.
17. 17Season to taste.
18. 18Cook the basmati rice in a covered saucepan of water according to package directions until tender, about 15 minutes.
19. 19Sprinkle with parsley or cilantro, and serve with cooked basmati rice.