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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Makrani Tamarind And Coconut Fish Curry · Cooking Culmination

Discover / Pakistani

Editorial sample recipePakistanibeginnerHalalGluten-FreeDairy-FreePescatarian

Makrani Tamarind And Coconut Fish Curry

Name: Makrani Tamarind And Coconut Fish Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 600 g firm white fish fillets, such as sea bass or cod, cut into 2-inch chunks; 2 tbsp coconut oil; 1 tsp black mustard seeds; 1 tsp crushed fennel seeds; 1 medium yellow onion, finely diced; 2 item green chilies, slit lengthwise; 1 tbsp garlic paste; 0.5 tsp ground turmeric; 2 tbsp tamarind paste, dissolved in 120 ml warm water; 350 ml full-fat coconut milk

A coastal Pakistani fish curry from the Makran region, combining firm white fish with sour tamarind, creamy coconut milk, and crushed fennel seeds.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Makrani Tamarind And Coconut Fish Curry

AI illustration

Ingredients

Servings

600 g firm white fish filletssuch as sea bass or cod, cut into 2-inch chunks
2 tbsp coconut oil
1 tsp black mustard seeds
1 tsp crushed fennel seeds
1 medium yellow onionfinely diced
2 item green chiliesslit lengthwise
1 tbsp garlic paste
½ tsp ground turmeric
2 tbsp tamarind pastedissolved in 120 ml warm water
350 ml full-fat coconut milk

Allergen information

This recipe contains or may contain:

fish
mustard

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

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.

Instructions

Step 1: Heat coconut oil in a wide skillet over medium heat until shimmering.

Step 2: Add mustard seeds and crushed fennel seeds, allowing them to crackle for 30 seconds.

Step 3: Add diced onion and green chilies, frying for 5 to 7 minutes until the onions turn translucent.

Step 4: Stir in garlic paste and turmeric, cooking for 1 minute until fragrant.

Step 5: Pour in the dissolved tamarind paste water and coconut milk, stirring to blend into a smooth liquid base.

Step 6: Season with 1 teaspoon salt, then lay fish pieces into the skillet in a single un-crowded layer.

Step 7: Cover and simmer over low heat for 6 to 8 minutes without stirring, keeping fish intact until cooked through.

Step 8: Turn off heat and let rest for 2 minutes before serving gently over warm rice.

Cooking tips

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.