Linefish Simmered In A Spiced Coconut Gravy Recipe

Name: Linefish Simmered In A Spiced Coconut Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: white fish fillets kilograms fresh, firm-fleshed, skinned and boned; 4 cloves garlic peeled and crushed; 1 fresh ginger thumb-sized piece of, grated; 1 1/2 teaspoons chilli powder; 1 1/2 teaspoons turmeric; 1 teaspoon salt; 2 15/16 tablespoons tamarind pulp; 6 3/4 tablespoons vegetable oil; 1 1/2 teaspoons brown mustard seeds; 1 1/2 teaspoons fenugreek seeds; 2 whole cloves; 3 whole cardamom pods white; 1 cinnamon thumb-length quill of; 2 onions large, peeled and very finely chopped; 1 7/16 cups coconut milk; 2 teaspoons cumin powdered; black pepper freshly milled; 1 handful chopped fresh cilantro

Servings: persons

white fish fillets kilograms fresh, firm-fleshed, skinned and boned
4 cloves garlic peeled and crushed
1 fresh ginger thumb-sized piece of, grated
1 1/2 teaspoons chilli powder
1 1/2 teaspoons turmeric
1 teaspoon salt
2 15/16 tablespoons tamarind pulp
6 3/4 tablespoons vegetable oil
1 1/2 teaspoons brown mustard seeds
1 1/2 teaspoons fenugreek seeds
2 whole cloves
3 whole cardamom pods white
1 cinnamon thumb-length quill of
2 onions large, peeled and very finely chopped
1 7/16 cups coconut milk
2 teaspoons cumin powdered
black pepper freshly milled
1 handful chopped fresh cilantro

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. Simmer gently until the fish is just cooked (about 7 minutes).
16
Serve hot, with chopped fresh cilantro and Basmati rice.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: white fish fillets kilograms fresh, firm-fleshed, skinned and boned, 4 cloves garlic peeled and crushed, 1 fresh ginger thumb-sized piece of, grated, 1 1/2 teaspoons chilli powder, and more.

Yes, Linefish Simmered In A Spiced Coconut Gravy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linefish Simmered In A Spiced Coconut Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions