Coconut and tamarind fish curry
Firm white fish, I used 4 large tilapia loins
3 tbsp veg oil
2 onions , sliced
1 green chilli, finely chopped
1 tbsp ginger/ garlic
Small bunch coriander , stalks finely chopped , leaves kept for garnish
1 tsp cumin seeds
1 tsp brown mustard seeds
Approx 10 curry leaves
1 tsp Kashmiri chilli powder
1 tsp turmeric
1 tsp coriander
1/2 block creamed coconut
Tin chopped tomatoes
1 tbsp tomato purée
1 tbsp tamarind paste - from a jar
I tbsp lime juice
1 tsp sugar
Salt and pepper to taste
Method
Heat oil in pan and add cumin and mustard seeds , fry until pop
Add onions and fry until golden
Add chopped chilli , ginger /garlic and coriander stalks and curry leaves and cook until rawness has gone
Add the ground spices with salt and pepper and cook out, adding splash of water if sticking
Then add the creamed coconut with a good splash of water and cook until amalgamated
Tip in the tinned tomatoes with a teaspoon of sugar and a tbsp tomato purée and about 200 ml water
Bring to a simmer , put the lid on and cook for around 20 mins , adjust consistency of sauce to your taste
Add the tamarind and lime juice
Then finally add the fish to the pan, cover and cook until fish is just cooked
Sprinkle with coriander leaves