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Fish curry with tomatoes and tamarind

Name: Fish curry with tomatoes and tamarind
Total time: 30 min
Ingredients: onion 1, quartered; garlic 2 cloves, peeled; ginger 2 cm piece, peeled and roughly chopped; red chilli 1, roughly chopped; coriander a bunch, leaves separated from stems; oil; black mustard seeds 1 tsp; curry leaves a small handful (optional); turmeric ½ tsp; ground coriander 1 tsp; ground cumin 1 tsp; plum tomatoes 400g, diced; tamarind paste 2 tbsp; sustainable firm white fish (such as hake or pollack) 500g, skinned and cut into 4cm cubes; cooked basmati rice to serve

30 minutes
serves 4
Easy

This fish curry with tomatoes and tamarind is a super easy recipe, ready in 30 minutes and under 300 calories but is packed with fantastic flavours. It's perfect for a midweek meal

Published: September 24, 2015 at 2:50 pm

Ingredients

onion 1, quartered
garlic 2 cloves, peeled
ginger 2 cm piece, peeled and roughly chopped
red chilli 1, roughly chopped
coriander a bunch, leaves separated from stems
oil
black mustard seeds 1 tsp
curry leaves a small handful (optional)
turmeric ½ tsp
ground coriander 1 tsp
ground cumin 1 tsp
plum tomatoes 400g, diced
tamarind paste 2 tbsp
sustainable firm white fish (such as hake or pollack) 500g, skinned and cut into 4cm cubes
cooked basmati rice to serve

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.