• 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


  • 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.


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