Serves: 4
Total Calories: 219

1 cup Coconut Milk (or store-bought)
2 to 3 tablespoons Tamarind Paste
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves fresh garlic (large), minced
3 dried red chili peppers, such as chile de arbol, broken into pieces
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1 cup water
1 teaspoon salt, or to taste
1 1/2 pounds any firm fish fillets, such as catfish filets, salmon, or swordfish, about 1-inch thick, cut into 2-inch pieces
1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the coconut milk and tamarind paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the garlic and stir 1 minute.

2. In a small spice grinder or coffee grinder, grind together the red chili peppers, coriander, and cumin. Mix in the turmeric, then add the spice mixture to the onions and cook, stirring, about 2 minutes.

3. Add the water and coconut milk and bring to a quick boil, stirring, over high heat. Reduce the heat to medium and simmer about 5 minutes. Add the tamarind paste and salt and simmer another minute. 4. Add the fish pieces and simmer until the fish is flaky and opaque inside, 10 to 15 minutes. Remove to a serving dish, mix in the cilantro, and serve.

VARIATION: Add 1 large finely chopped tomato to the onion before adding the spices in Step 2.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 219
Calories from Fat: 65

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