Ingredients

  • 2 tbsp vegetable oil
  • 3 tsp curry leaves (optional)
  • 1 tsp black mustard seeds
  • 2 tsp grated ginger
  • 2 banana shallots, finely chopped
  • 0.5 tsp chilli powder
  • 2 tsp coriander powder
  • 0.5 tsp turmeric powder
  • 200 g tin tomatoes, mashed with a fork
  • 1 tsp caster sugar
  • 1 tsp tamarind paste
  • 200 ml fish stock
  • 1 tin coconut milk (400g)
  • 750 g firm white fish (cod, haddock, pollack) skin off cut into 4-5 cm cubes
  • Juice of 1 lemon
  • Pepper, to taste

Method

  1. 1

    Heat the oil on a medium heat and stir fry the curry leaves (if using), mustard seeds and ginger for 30 seconds. Add the shallots and turn down heat to simmer gently for 7-8 minutes till soft and starting to darken.

  2. 2

    Add the chilli power, coriander and turmeric and stir for a minute before adding the tomatoes, sugar and the tamarind and cook for another 5 minutes. 

  3. 3

    Add the stock and simmer on a medium heat for 10 minutes. Then add the coconut milk and the fish, and gently stir through and cook for another 10 minutes.

  4. 4

    Stir through the lemon juice, season and serve with steamed basmati rice.

Dhruv Baker

Nutritional Details

Each serving provides
  • Energy 1675kj 400kcal 20%
  • Fat 25.6g 37%
  • Saturates 16.3g 82%
  • Sugars 5.8g 6%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 498kj/119kcal

Each serving provides

2.1g carbohydrate 0.5g fibre 10.3g protein

 
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