Spicy Garlic and Tamarind Fish

With this recipe I think I’ve realised that I cook way too much fish. I need to start cooking or at least sharing some of my chicken and other vegetarian recipes! That just means a little extra effort to come up with new and fun recipes. It’s okay… I am looking forward to it 😛

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Now a friend actually asked me to make a few more Indian recipes, like I mentioned in my Lahori fish recipe. So here is one of my family’s favourite simple fish curries that just works great with rice and roti. It’s a fairly basic curry, but I add a little twist to it to make it a bit more fun.

I use, like I always do, Basa fillets, which are great because they a cheap and work great in curry, BUT they are very flaky and break apart too easily. When it comes to curry, this makes working with Basa a bit difficult. To overcome this I went ahead and did a gram flour coating to the fish and fried the fillets off before making the entire curry. This process really is optional if you are using a more robust fish such as cod or haddock, but works fine either way!

Tamarind fish is one of my favourite dishes to make, and it works so oddly well with garlic! The sweet and sour flavour is complimented so well with the pungent and strong flavour of the garlic. This with the flavours of dried mango, cumin and coriander… you end up with this magnificent beast.

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Here is the recipe!

 

garlic and tmarind fish

It’s a bit long isn’t it :/ It’s okay… it really is fairly straightforward!!

Let me know what you think about this recipe! I don’t really know what else to write today haha. Just make it and eat it. Okay?

 

 

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Crispy Coconut Fish

For those that know me, they know just how much I absolutely love coconut. I love the flesh, the milk and the water. Every time I open up a can of coconut milk, and have some left over, I am always inspired to create and attempt new recipes using the wonderful ingredient.

The sweet taste of the milk is always so perfectly  balanced with spice and lime in so many Indian and Thai recipes. It works so well in curry and puddings. One of my favourite recipes in fact is a yummy coconut rice pudding (kheer or payasum as it is known in Indian cooking). On that note… I’ll be publishing some yummy pudding recipes soon!!

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This recipe took inspiration from Angel Prawns I ate at one of my favourite Thai restaurants. The prawns are covered in a delicious coconut topping and then fried to create a delicious crispy coconut crust over a superbly tender prawn meat. Now with Basa fillets in the house and coconut milk left over, I thought I would take a shot at making crispy coconut fish.

The prawns were fried, yes, however in an attempt to be a little healthier this summer, I decided to bake them. Do note that you can 100% fry this recipe (shallow or deep) and in fact would be a WHOLE lot quicker to make. By baking them I added about 20-30 mins to the cooking time, but hey… anything to keep that cholesterol low right?

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Fish is such a great ingredient to stock up. Particularly lighter fish like Basa. It is relatively cheap, and you can very often find good quality frozen fillets too. Better yet, fish cooks super quickly making it perfect for those quick dinners for the family. Furthermore, fish is so wonderful for the body. It is high in omega 3 and protein and is so lean on the fat. Incorporating it into your diet will really do wonders for you and your family.

Now to the recipe.

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The end result of this fish… a house smelling like yummy coconut and lime. Honestly these two flavours together are just heaven 🙂 . The desiccated coconut creates a really light and crispy coating over a truly tender fish. I served mine up with some spicy coconut black rice and quinoa (with some chia seeds) – watch this space for the recipe coming soon!!. Add some lime over the top, maybe serve it with a fresh salad – I would really suggest a fiery papaya salad. This recipe really just combines some simple basic flavours together and creates a fun alternative to boring dinners. You can really take this to another creative level by making these into fish fingers for the kids to take to lunch, or making fish, prawns and even some calamari with the same coating for nice seafood platter.