Cut fish into four portions. Dissolve tamarind in 100 g hot water and after five minutes rub through a fine sieve.

Ingredients

• 700 gFish, cod, Atlantic, raw
• 500 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
• 45 gTamarinds, raw
• 180 gOnions, raw
• 16 gGarlic, raw
• 20 gOil, mustard
• 5 gSpices, turmeric, ground
• 4 gSpices, cumin seed
• 7 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne
• 220 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Cut fish into four portions. Dissolve tamarind in 100 g hot water and after five minutes rub through a fine sieve.
2. Finely dice onion and garlic. Dry-toast cumin and coriander two minutes and grind with chilli and turmeric.
3. Warm mustard oil, soften onion and garlic five minutes, then stir in the spice paste for one minute.
4. Add coconut milk, tamarind liquid and remaining water, season and simmer 10 minutes. Add fish and cook 8 more minutes to 63 °C and easy flaking.