Pakistani · beginner
Makrani Tamarind And Coconut Fish Curry
A coastal Pakistani fish curry from the Makran region, combining firm white fish with sour tamarind, creamy coconut milk, and crushed fennel seeds.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a wide skillet over medium heat until shimmering.
- 02
Add mustard seeds and crushed fennel seeds, allowing them to crackle for 30 seconds.
- 03
Add diced onion and green chilies, frying for 5 to 7 minutes until the onions turn translucent.
- 04
Stir in garlic paste and turmeric, cooking for 1 minute until fragrant.
- 05
Pour in the dissolved tamarind paste water and coconut milk, stirring to blend into a smooth liquid base.
- 06
Season with 1 teaspoon salt, then lay fish pieces into the skillet in a single un-crowded layer.
- 07
Cover and simmer over low heat for 6 to 8 minutes without stirring, keeping fish intact until cooked through.
- 08
Turn off heat and let rest for 2 minutes before serving gently over warm rice.
A LITTLE KITCHEN KNOW-HOW
Poach-Braising in Emulsified Sauce
Submerging delicate seafood into a barely simmering coconut-tamarind broth cooks it evenly without agitating or drying out the fish.
Notes from the kitchen
- Swirl the pan gently by its handles instead of using a spatula to keep delicate fish chunks from breaking.
- Use full-fat canned coconut milk to ensure the gravy does not split when mixed with acidic tamarind.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
