Fish curry with tomatoes and tamarind

Fish curry with tomatoes and tamarind
Fish curry with tomatoes and tamarind

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 1/2 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: