This curry is a creamy and slightly tangy fish dish perfect for serving over rice (or cauli-rice). One thing that’s pretty predictable about Indian recipes is that there’s almost always a souring agent – something that gives a dish a little tang. In this recipe, the souring agent is tamarind paste. It adds a nice depth of flavor to this spiced coconut stew. Typically I stick to making easy fish recipes like my plantain-crusted haddock but sometimes it’s nice to make a recipe that takes a little more work but rewards with more flavor. Plus, this really doesn’t take that much more effort. That’s the great thing about seafood – it’s so quick to cook that it’s really not hard to make. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
