Goan Coconut and Tamarind Mackerel Curry by Rodolfo Munoz of Roseleaf in Edinburgh
Roseleaf is a cosy, wee family run, bar and cafe in historic Port o’ Leith, serving committed customers from near and afar since July 2007.
From the bar they provide crisp pints, real ales, fresh juices, delicate loose-leaf teas, cracking coffee, wonderful worldwide wines, specialist spirits and pot-tails – cocktails in teapots.
From the kitchen they serve up wholesome food from 10am right through till 10pm every day including daily specials, fresh-baked goodies and Sunday roast. The bar is decorated with pre-loved furniture and random treasure which continues to blossom with new curiosities.
Ingredients
3 tbsp vegetable oil
½ tbsp of fenugreek seeds
1 tbsp cumin seeds
7 kaffir lime leaves, finely chopped
6 shallots chopped
5 garlic cloves
10g of fresh ginger
1 tbsp ground turmeric
½ tbsp chilli powder
1 tbsp coriander powder
250ml water
250ml coconut milk
2 medium tomatoes, peeled and roughly chopped
1 tbsp of tamarind paste
3-5 green chillies, left whole
Mackerel (is traditionally used but can use other fish)
Lemon juice to taste
Fresh coriander to garnish
Salt to taste
Method
1 Heat the oil in a large saucepan, add the fenugreek and cumin seeds and fry for 10 seconds. Add the onions and cook until golden.
2 Grind the garlic and ginger together to make a paste, add to the pan and cook for 5-7 min.
3 Put the tomatoes, chillies and lime leaves in the pan and cook till it looks like a paste. Throw in the ground spices and cook for 20 sec.
4 To the pan, add the water, tamarind paste and coconut milk, heat up, then add the fish. Stir well and adjust the seasoning and sourness. If you prefer a thinner curry, dilute with water.
5 Once the fish is cooked flavour with some lemon juice and chopped coriander.
6 Serve with basmati rice and fried peppers (optional) for an extra crunchy texture.
In association with Taste Communications.
www.tastecommunications.co.uk
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