A Tamarind Moment


This dish was an eye-opener and educator for me. With it, I learned that curry is not a spice unto itself – it’s actually a combination of several spices – coriander, turmeric and cumin. I always thought curry was, well, curry. (Told you I was a novice in the kitchen.) I also learned how good tamarind and coconut milk tasted together – particularly when topped by fresh cilantro – and how easy and quick it was to cook a piece of white fish (in this case tilapia) in such a simmering sauce.

Baby steps, folks. One day we’ll look back on this and laugh, like one might at mistaking cilantro for parsley.

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