Braised Bass In Spicy Coconut Curry and Oren’s Kitchen Ajwain Cashews

Braised bass in spicy coconut curry and Oren’s Kitchen ajwain cashews

Serves: 4-6

Masala:

6 cloves garlic

8 dried chilies

2 teaspoons coriander seeds

1 teaspoon cumin seeds

½ teaspoon ground turmeric

Few black peppercorns

Curry:

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cups coconut milk

2 cups water

½ cup boiling water

1 walnut-size ball of compressed tamarind

Salt to taste

1 Lb fish fillet (bass, cod, halibut) or shrimp

1 bag (4oz) Oren’s kitchen Indian ajwain cashews, coarsely chopped

1. Masala:  Grind in a spice grinder all the masala ingredients to a fine paste; add a little water, few drops to make into a stiff paste.
2. Curry: Heat the oil in a large skillet over medium heat. Sauté the onions for few minutes, add the masala and cook for few minutes longer.
3. Add the coconut milk and the water and simmer for about 45 minutes(until the oil rises to the top)
4. Meanwhile, pour the boiling water over the dried tamarind, let it sit for ½ hour until it is soft. Pass the soft tamarind through a strainer into the curry.
5. Season with salt and pepper.
6. Season the seafood with salt and pepper.
7. Add the seafood and cook until done, about 7min.
8. Chop

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~ by juleskragen on February 3, 2010.