Summary:

Linefish Simmered In A Spiced Coconut Gravy is a main course that serves 4. One portion of this dish contains around 55g of protein, 46g of fat, and a total of 693 calories. For $5.87 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have powdered cumin, thumb-sized piece of ginger, cloves, and a few other ingredients on hand, you can make it. 2 people were impressed by this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Overall, this recipe earns a solid spoonacular score of 48%. Try Chicken Simmered in Spiced Yogurt, Israeli Simmered Vegetables over Spiced Couscous, and Pork Chops Simmered in Spiced Tomato Sauce for similar recipes.

Dietary Info:

Ingredients:

• 4 cloves garlic - N/A
• 1 thumb-sized piece of ginger - N/A
• 7.5 ml chilli powder - N/A
• 7.5 ml turmeric - N/A
• 5 ml salt - N/A
• 30 grams tamarind pulp - N/A
• 100 mls vegetable oil - N/A
• 7.5 ml brown mustard seeds - N/A
• 7.5 ml fenugreek seeds - N/A
• 2 cloves - N/A
• 3 cardamom pods - N/A
• 1 thumb-length quill of cinnamon - N/A
• 2 large onions - N/A
• 340 mls coconut milk - N/A
• 10 ml powdered cumin - N/A
• 4 servings freshly milled pepper - N/A
• 1 handful cilantro - N/A
• 1 kilograms firm-fleshed fish fillets - N/A

Instructions:

1. Cut the fish into large chunks and place in a bowl.
2. Add half the garlic and ginger (reserve the rest).
3. Stir in the chilli powder, turmeric and salt, and toss well.
4. Place in the fridge for 30 minutes.
5. Soften the tamarind pulp in a cup of warm water for 20 minutes.
6. Heat the oil in a large saucepan over a high flame.
7. Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon.
8. Sizzle the spices in the hot oil until the mustard seeds pop.
9. Add the onions and the reserved ginger and garlic.
10. Fry briskly for 10 minutes, or until the onions are golden brown.
11. Mash the softened tamarind pulp into its soaking water.
12. Strain the liquid onto the onions and discard the pulp.
13. Stir in the coconut cream and cumin.
14. Simmer for 15 minutes.
15. Tip the marinated fish cubes into the sauce and stir gently.
16. Simmer gently until the fish is just cooked (about 7 minutes).
17. Serve hot, with chopped fresh cilantro and Basmati rice.