Bombay-Style Fish Curry

4 cloves garlic
2 small green chiles
seeded and minced
1 1/2 tsp chili powder
1/2 tsp turmeric
minced (fresh)
1/2 tsp cinnamon
1/4 tsp cloves
1 Tbs tamarind paste
mixed with 1 Tbs water
to taste
1 1/2 lb fish fillet
firm white variety, cut into large chunks
2 Tbs coconut oil
2 medium shallots
thinly sliced
1 c coconut milk
1 c vegetable stock
1/2 tsp salt
for garnish
lime juice
to balance
High quality protein and fats are an important part of a blood sugar regulation diet. The fish, which provides these essential nutrients, is paired with blood sugar balancing spices like cinnamon. The coconut also provides healthy fat.
Make a paste with the garlic, chiles, chili powder, turmeric, cinnamon, cloves, tamarind, and salt in a mortar and pestle. Spread the paste over the fish and let sit in the fridge for at least 1 hour.
Heat the oil on medium heat in a pan large enough to hold the fish in a single layer. Sauté the sliced shallots until golden and then add the coconut milk and vegetable stock and stir to combine. Add the marinated fish and turn the heat to low.
Cover and simmer gently for 8-12 minutes, until the fish is cooked through. Be careful not to overcook the fish and do not let the liquid boil. Taste and adjust seasonings if necessary. Transfer to a serving platter and garnish with salt, lime, and fresh cilantro.
source: Bauman College Staff