Tamarind and Coconut Sturgeon - alive magazine
Savoury and meaty, sturgeon pairs perfectly with the bold flavours of this recipe. Fresh curry leaves have nothing to do with the powder that shares their name…
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Ingredients
- 2 tsp (10 mL) garam masala
- 1/2 tsp (2 mL) sea salt
- 1 Tbsp (15 mL) tamarind paste
- 1/3 cup (80 mL) water
- 4 - 5 oz (140 g) white Pacific sturgeon fillets
- 1/2 Tbsp (7 mL) coconut oil
- 1/2 cup (125 mL) coconut milk
- 12 medium-sized fresh curry leaves
- 1/4 tsp (1 mL) ground turmeric
- 1/4 cup (60 mL) julienned snow peas
- 2 Tbsp (30 mL) finely chopped cilantro
- 1 cup (250 mL) long grain brown rice, rinsed under cold water for 1 minute
- 2 cups (500 mL) water or low-sodium vegetable broth
- 1 lime, zested and juiced
- 1/4 tsp (1 mL) sea salt
- 1/4 cup (60 mL) chopped cilantro leaves
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