Entree: Timor-Leste – Northern Culinary Region – Caril de Peixe (Timorese coconut milk and tamarind fish curry flavored with spices and fresh herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets (such as snapper or grouper), cut into 1.5-inch (4 cm) chunks
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 large onion, finely chopped (about 150 g)
- 4 cloves garlic, minced (about 12 g)
- 1–2 red chilies, sliced (optional)
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) smoked paprika or mild chili powder
- 1 medium tomato, chopped (about 150 g)
- 14 oz (400 ml) coconut milk
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water
- 1/2 cup (120 ml) fish stock or water
- 1 bay leaf
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 ml) lime juice, or to taste
- Fresh cilantro for garnish

Instructions

1. Heat oil in a wide skillet or saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5–7 minutes. Add garlic and sliced chilies and cook 1 minute more.
2. Stir in ground coriander, turmeric, and paprika and cook briefly until fragrant, about 30 seconds. Add chopped tomato and cook until it breaks down, 3–4 minutes.
3. Pour in coconut milk, diluted tamarind, and fish stock. Add bay leaf and bring the sauce to a gentle simmer; let cook 5 minutes to meld flavors.
4. Gently add fish chunks to the simmering sauce, spooning sauce over them to submerge. Simmer gently until fish is opaque and cooked through, about 6–8 minutes depending on thickness.
5. Remove from heat, stir in lime juice, and adjust salt to taste. Discard bay leaf.
6. Serve hot garnished with fresh cilantro, alongside steamed rice or crusty bread.