I wanted something different for dinner the other day so I decided to do another curry. This one wasn’t nearly as involved as the last one that Mary shot for me. This recipe comes from Hungry for Change and is super easy. Interestingly it uses cilantro stems rather than leaves, which I’d never seen before. I’m always excited to find new uses for stuff I usually throw out!
1 tablespoon coconut oil
2 medium yellow onions, finely chopped
2 garlic cloves, chopped
1 teaspoon zest of unwaxed lime (reserve lime juice for garnish)
2 tablespoons ground garam masala spice blend
1 teaspoon turmeric
2 teaspoons sweet paprika
1 teaspoon ground cumin
Half a bunch of fresh cilantro, stems chopped, leaves reserved for garnish
1/2 cup water
1 tablespoon tamarind paste, dissolved in a small amount of warm water (stir or strain any lumpy bits and discard)
1 teaspoon unrefined sea salt
2 pounds wild-caught cod, diced into 1-inch pieces
1 cup coconut milk
Heat the oil in a large saute pan over low heat. Add the onions and garlic and saute until the onions are translucent. Add the lime zest, garam masala, turmeric, paprika, cumin, and cilantro stems. Saute, stirring constantly, for about 2 minutes or until fragrant. Then add the water, tamarind, and salt and heat everything until its barely simmering.
Place the pieces of fish into the pan and poach until they are almost cooked through, stirring gently so you don’t break up the fish. Remove the pan from the heat and add the coconut milk, stirring gently for another minute. Serve immediately, garnished with fresh cilantro leaves and a squeeze of lime juice.