Fish Fillet In Creamy Coconut Curry

Ingredients

• •14½ oz canned tomatoes
• •1 cup coconut milk
• •½ teaspoon coriander powder
• •2 teaspoons cumin
• •2 sprigs indian curry leaves
• •5 chili peppers
• •1 pound lingcod fillet
• •2 cloves garlic
• •2 ginger
• •5 chili peppers
• •¾ cup kabocha squash
• •2 tablespoons oil
• •½ onion
• •1 tablespoon parsley
• •1 tablespoon tamarind paste
• •½ teaspoon tumeric powder

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Method

From foodista.com — read the original

1. 1Heat oven and bake squash at 400 degees F.
2. 2Remove when it is slightly golden brown, or test with skewer for doneness.
3. 3Remove and let cool, then remove skin and cut in chunks. Set aside. Blend the spices into a smooth paste.
4. 4Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.
5. 5Heat oil in a deep pan, stir fry onion till soft
6. 6Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste.
7. 7Add the squash and tomatoes and stir for another 10 minutes.
8. 8Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan. Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk.
9. 9Add slightly more coconut milk if you like more sauce. Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.
10. 10Sprinkle with parsley or cilantro, and serve with cooked basmati rice.