Printer friendly version
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 4
A popular West Indian dish from Atul Kocchar using firm fish that can take the hot and sour sauce
Similar recipes
Tips and suggestions
- Cooks Tips...
- kokum is also called fish tamarind. It is available in UK but if you can't find it use dried mango slices and tamarind extract.
Related Videos
Ingredients
- 2 tbsp vegetable oil
- 200g Onions, sliced
- 20g Tamarind, soaked in water
- 5 slices kokum, or dried mango and tamarind extract (see cook’s note)
- 400g swordfish, or another firm fish, cut into cubes
- 1/2 tbsp Salt
- 10 sprigs Coriander
For the spice paste
- 10ml Cider vinegar
- 6 dried red Kashmiri Chillies
- 6 Black peppercorns
- 1 tsp Turmeric
- 1 tbsp ginger and garlic paste
- 1/2 tsp Cumin seeds
- 1 tsp Sugar
Method
1. For the spice paste: grind together all the ingredients in a food processor or using a pestle and mortar to make a paste.2. Heat the oil and fry the onions until brown. Add the spice paste, tamarind and its soaking water. Bring the sauce to the boil, add the kokum and simmer for 5 minutes.
3. Add the diced fish and poach gently until the fish is cooked. Taste for salt, and season.
4. Garnish the stew with coriander leaves and serve with boiled rice.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Half a tablespoon of salt? Half a teaspoon surely!