Tomato and tamarind fish curry

Tomato and tamarind fish curry
  • Serves icon Serves 4
  • Time icon Hands-on time 40 min, simmering time 35 min

Bill Granger‘s spicy and tangy tamarind fish curry is really easy to make and tastes all the better for using a speedy homemade curry paste.

We’ve got lots more fantastic fish curries where that came from including one of our all-time favourites: a stunning Thai yellow fish and seafood curry.

 

Nutrition: per serving

Calories
402kcals
Fat
16.5g (8.3g saturated)
Protein
31.4g
Carbohydrates
29.3g (9.6g sugars)
Fibre
4.9g
Salt
1.1g
Calories
402kcals
Fat
16.5g (8.3g saturated)
Protein
31.4g
Carbohydrates
29.3g (9.6g sugars)
Fibre
4.9g
Salt
1.1g

Ingredients

  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tsp ground turmeric
  • 1½ tbsp tamarind paste
  • 3 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled and chopped
  • 2 tbsp mild-flavoured oil (to make a paste and to fry)
  • 2 onions, sliced
  • 2 tsp black mustard seeds
  • 8 dried curry leaves
  • 3 medium potatoes (about 400g) cut into wedges – maris piper work well
  • 400g tin chopped tomatoes
  • 300ml good-quality fish stock
  • 200ml coconut cream
  • 600g firm white sustainable fish fillet, such as cod, coley or haddock, cut into 3cm chunks

To serve

  • Small bunch fresh coriander, leaves picked
  • 1-2 tbsp desiccated coconut, toasted in a dry pan
  • Cooked jasmine rice
  • Lime wedges

Method

  1. Put the coriander and cumin seeds in a small pan (without oil) over a medium heat and toast for a few minutes until fragrant. Transfer to a mini food processor or pestle and mortar and whizz/grind the toasted spices with the chilli flakes, turmeric, tamarind, garlic and ginger, adding just enough oil to a make a paste. Set aside (see Make Ahead).
  2. Heat the remaining oil in a large frying pan over a medium heat. Add the onions, mustard seeds and curry leaves and fry for 8 minutes or until the onions are golden. Stir in the curry paste and fry for a further 2 minutes.
  3. Add the potatoes, chopped tomatoes, fish stock and coconut cream to the pan and bubble until the potatoes are cooked through and the sauce has thickened slightly. Nestle the fish in the pan, spoon over a little of the sauce and cook for 2-3 minutes or until just cooked. Remove from the heat, scatter with coriander leaves and toasted coconut and serve with rice, with lime wedges for squeezing.

delicious. tips

  1. Make the spice paste (step 1) up to 48 hours in advance. Keep in a sealed container in the fridge until ready to use.

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