Fish curry with tomatoes and tamarind
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 onion, quartered
- 2 cloves garlic, peeled
- 2 cm piece ginger, peeled and roughly chopped
- 1 red chilli, roughly chopped
- a bunch coriander, leaves separated from stems
- oil
- 1 tsp black mustard seeds
- a small handful (optional) curry leaves
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g plum tomatoes, diced
- 2 tbsp tamarind paste
- (such as hake or pollack) 500g sustainable firm white fish, skinned and cut into 4cm cubes
- to serve cooked basmati rice
Method
- STEP 1
Blend the onion, garlic, ginger, chilli and the coriander stems in a blender until it makes a paste. Heat 1 tbsp oil in a pan and fry the black mustard seeds and curry leaves until fragrant. Add the paste. Fry for 2 minutes then add the turmeric, coriander and cumin. Fry for 2 minutes more then add the tomatoes and the tamarind with 200ml of water until the tomatoes start to break down.
- STEP 2
Stir in the fish, cover and simmer for 5 minutes until cooked. Serve with rice.
