Incorporate tamarind water or paste and coconut milk, bringing it to a simmer. Gently add fish pieces and cook until tender. Adjust seasoning as needed, garnish with fresh coriander, and serve ...

Sauté until aromatic, about 1 minute. Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt. Add fish and reduce heat to maintain a gentle simmer.

You’ve most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine. But milk? Senior food editor Andy Baraghani says that milk opens up a whole new world of ...