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Kristin's Tamarind Coconut Curry with Poached Pacific Rockfish

May 18th, 2022

A Tangy, Creamy Fish Curry

This creamy and tangy fish curry recipe is a new favorite in WAC Content Strategist Kristin Gole’s household. Taking its cues from the cuisine of Goa, a seaside state of India where seafood and spice abounds, Kristin’s simple fish curry transforms Pacific rockfish and basic ingredients into a richly-flavored meal.  

Kristin found culinary inspiration for this recipe in the time she’s spent cooking with her Indian-American mother-in-law. “I’m always so impressed by her knowledge of flavors, her ability to make a delicious meal out of my empty pantry and scraps from my fridge when I’ve forgotten to properly grocery shop,” she said. 

As someone newer to cooking Indian food — Kristin herself is of Italian and Irish descent — she’s found that the key to a great curry is a deliberate layering in flavors. “The order that you put in each ingredient, and the time you let it take to develop the flavors, is so important and adds a depth to the dish.”

Print Recipe

Kristin’s Tamarind Coconut Curry with Poached Pacific Rockfish

By Wild Alaskan Company

If you can't find tamarind paste in your local grocery store, substitute apple cider vinegar to build in a similar note of fruity acidity in this curry.

Prep time

5 minutes

Cook Time

25 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

  • 4 (6-ounce) portions Pacific Rockfish
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons ghee or neutral oil
  • 1 tablespoon + 1 teaspoon yellow mustard seeds
  • 1 tablespoon + 1 teaspoon ground cumin
  • 1 tablespoon + 1 teaspoon ground coriander
  • 2 teaspoons ground turmeric
  • 1-inch piece ginger, minced
  • Pinch of chili powder to taste
  • 1 tablespoon garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can coconut milk
  • 1 teaspoon tamarind paste (or substitute equal amount apple cider vinegar)
  • 1 to 2 teaspoons sugar
  • 4 cups basmati rice, cooked per package directions
  • Cilantro, chopped, for serving
  • Shredded coconut, for serving

Instructions

1. Add ghee/oil to pan. When hot, add mustard seeds and cook until they just begin to pop (a few will jump out of the pan), about 5 minutes. Stir in cumin, coriander, turmeric, ginger, and garlic and cook until fragrant, about 1 minute, stirring constantly.

2. Pour in diced tomatoes, coconut milk, and tamarind. Season with salt & pepper and 1 to 2 teaspoons sugar, to taste. Bring to a simmer, then reduce heat to maintain gentle simmer and allow to reduce into a saucy consistency, about 10 minutes. Nestle fish into sauce and allow to gently poach until just cooked through, about 3 minutes.

3. Divide rice and curry evenly among bowls. Garnish with cilantro and coconut. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.