Fish curry with tomatoes and tamarind

By Loish

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

Preparation

Step 1

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.