Fish Fillet in Creamy Coconut Curry

Ingredients:

1 lb lingcod fillet, cut into bite-size (you can use shrimp too)

3/4 cup cooked kabocha squash, cut in chunks

1/2 onion, sliced

5 ripe tomatoes, chopped (or 1 can (14.5 oz. diced tomatoes)

1 1/2 cups coconut milk

1 Tbsp. tamarind paste (1 Tbsp. lemon juice)

2 sprigs Indian curry leaves

1 Tbsp. parsley or cilantro, chopped

2 Tbsp. oil

Blend Ingredients:

5 green/red chilles, seeds removed

5 dried chillies, soaked and deseed (use this if you are not using fresh chillies)

2 lemon grass

2 inch-sized of ginger

2 tsp. cumin

1 tsp. curry powder (optional)

1/2 tsp. tumeric powder

1/2 tsp. coriander powder

2 cloves garlic, chopped

1/2 onion

Method:


Heat oven and bake squash at 400 degees F. Remove when it is slightly golden brown, or test with skewer for doneness. Remove and let cool, then remove skin and cut in chunks. Set aside.
Blend the spices into a smooth paste. Cut the fillets in chunky pieces, season with a salt and pepper, cover with plastic wrap and refrigerate.
Heat oil in a deep pan, stir fry onion till soft  Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste. Add the squash and tomatoes and stir for another 10 minutes. Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.
Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk. Add slightly more coconut milk if you like more sauce. Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.
Sprinkle with parsley or cilantro, and serve with cooked basmati rice.