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Categories:
water tamarind coconut milk tomato red chili powder ground turmeric oil onion green chilies Curry garlic gingerroot fennel seed black mustard seed tomatoes fillet
Viewed: 46 - Published at: 7 years agoIngredients
- 1/2 cup water
- 20 g seedless tamarind (1-inch piece)
- 1/2 cup canned coconut milk
- 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
- 1/2 tsp. red chili powder or cayenne pepper
- 1/2 tsp. ground turmeric
- 1 Tbsp. oil
- 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
- 2 fresh green chilies, sliced
- 20 fresh curry leaves
- 2 cloves garlic, minced
- 1 Tbsp. minced gingerroot
- 1/2 tsp. fennel seed
- 1/2 tsp. black mustard seed
- 2 tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09
- 1-1/2 lb. (675 g) halibut fillet, cut into 2-inch chunks
Method
- Microwave water and tamarind in medium microwaveable bowl on HIGH 1 min.
- Mash with fork; let stand 5 min.
- Strain tamarind through fine-mesh sieve over bowl; firmly press strained tamarind to remove all liquid.
- Reserve strained liquid in bowl; discard tamarind in sieve.
- Add coconut milk, dressing, red chili powder and turmeric to reserved liquid; mix well.
- Heat oil in large skillet on medium heat.
- Add next 7 ingredients; cook and stir 5 min.
- or until onions are crisp-tender.
- Stir in tomatoes; cook and stir 5 min.
- Add coconut milk mixture; stir.
- Bring to boil.
- Add fish; cover.
- Simmer on medium-low heat 10 min.
- or until fish flakes easily with fork.
- Transfer fish to platter; top with sauce.
