Tamarind Fish Curry

Made with your preference of monkfish or swordfish. Pair with white rice for a wonderful fusion of flavors.


  • 2 Tablespoons (30 ml) extra virgin olive oil, optional
  • 8 ounces (225 g) baby spinach
  • 2 Tablespoons (30 ml) water
  • ½ (65 g) medium onion, halved
  • 1 garlic clove, peeled
  • 1 piece (5 g) fresh ginger root, 1/4" slice
  • ½ cup (120 ml) water, hot
  • 1 cup (240 ml) coconut milk
  • 1 dried chili
  • 1½ teaspoon tamarind paste
  • 3 roma tomatoes, diced
  • 1 teaspoon mustard seeds
  • ½ teaspoon (1 g) ground turmeric
  • 1 pound (455 g) swordfish, sliced
  • 3 Tablespoons fresh cilantro leaves, chopped
  • 1 teaspoon sea salt


  1. In a large sauté pan over medium heat, add 1 Tablespoon olive oil and spinach.
  2. Stirring frequently, cook for 5-6 minutes until the spinach has wilted completely and released all of its water.
  3. Remove spinach from pan, place in a fine mesh strainer and press out any remaining liquid; set aside.
  4. Place 2 Tablespoons of water, onion, garlic and ginger into the Vitamix container and secure lid.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 10 seconds or until mixture forms a smooth paste. Turn off machine and remove lid.
  7. Add hot water, coconut milk, chilli, tamarind paste and tomatoes and secure lid.
  8. Turn machine on and slowly increase speed to Variable 10, then to High.
  9. Blend for 1 minute.
  10. In a medium saucepan over medium-high heat, add the remaining olive oil and mustard seeds.
  11. Cook for 30 seconds to 1 minute, stirring frequently until the seeds begin to pop. Add sauce from the Vitamix container and turmeric.
  12. Heat to a gentle simmer, add fish, cover and reduce heat to low.
  13. Cook for 6-8 minutes or until fish is cooked through.
  14. Stir in spinach and cook for an additional minute.
  15. Garnish with cilantro and serve.