Turmeric + coconut fish curry for babies and toddlers
I’ve adapted this recipe for babies from the gorgeous Rambutan cookbook by Cynthia Shanmugalingam… her recipes are fire! 🔥
I chose this curry in particular because it uses mild spices like turmeric and coriander seeds- and doesn’t ask for chillies. The soft flaky fish is also a dreamy texture for babies
What I’ve changed:
-Swapped tamarind block for 2 tablespoons of tamarind paste (because that’s all I could find in the shops!)
-Used 400mls full fat coconut milk instead of 200ml in place of the liquid from the soaked block
-No whole black peppercorns as these are quite big - I’ve used ground black pepper instead, a very generous grinding… as babies can have ground black pepper
-No temper topping (you could make this for the adults if you wanted!)
-I’ve suggested to remove the whole cloves at the end or swap them out completely for ground cloves
YOU NEED
(for 4 adult servings)
⚡️ Coconut oil or other vegetable oil
⚡️ ½ red onion, finely diced (or whizzed in blender)
⚡️ 5 fresh curry leaves, picked from the stem
⚡️ 4cm block fresh ginger, peeled + grated
⚡️ 2 tsp whole coriander seeds
⚡️ 2 tsp of cumin seeds
⚡️ A generous grinding of black pepper
⚡️ 2 tablespoons of tamarind paste
⚡️ 400ml can full-fat coconut milk
⚡️ 450g white fish (e.g. haddock, cod, bream), cut into chunks
⚡️ 6 whole cloves: option to use ground cloves (or make sure all the whole cloves are removed before serving- count them!)
⚡️ 1 cinnamon stick
⚡️ 1 tsp turmeric
⚡️ Squeeze of lime (optional)
For the adults:
Pineapple salsa/sambol to serve: a few slices of pineapple, finely shredded (or chopped for older babies/toddlers), with a squeeze of fresh lime stirred through and some finely chopped chilli
TO MAKE
Heat 1 tbsp oil in a pan over medium heat. Add onion and sauté for 4-5 mins until softened
Add the curry leaves, ginger, coriander seeds, cumin seeds and black pepper, cook for another minute, stirring frequently
Then add the tamarind paste, whole or ground cloves, cinnamon stick and turmeric into the pan and stir briefly. Pour in the coconut milk and add the fish. Bring to the boil then reduce to a simmer, cover and cook for around 20 mins until the fish is cooked through- it should be opaque and flake easily!
Finish with a generous squeeze of lime stirred through the dish and removing the cloves, cinnamon stick and curry leaves and serve with the pineapple salsa / sambol
Serving tips for babies:
6 months +
To serve: When cooking swap out coriander seeds and cumin seeds for powder (equal quantities) and add it when you add the tumeric powder.
When the dish is cooked, remove the fish from the sauce and blend the sauce in a blender to ensure it is smooth. Mash the fish with the back of a fork.
Mix the rice with the coconut yoghurt and serve alongside the blended sauce and the mashed fish OR if you feel more comfortable, blend the whole dish if you would prefer a smooth puree texture
9 months +
Ensure there are no whole cloves remaining! Remove the curry leaves before serving the final dish to baby and tear the fish into flakes for BLW. Stir a dollop of full fat coconut yoghurt through the rice so it sticks together and the rice can be offered on a spoon or baby can pick the rice up with their hands
NOTE: small seeds like whole cumin seeds present a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food (solid starts)
Caution: The suggestions I offer are for information only and do not a substitute for child-specific advice from a professional. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food