Indian Fish Curry

SERVING SIZE: 4

PREP TIME: 20 mins

COOK TIME: 40 mins

TOTAL TIME: 1 hr

Ingredients

• One third cup oil

• 1 kg white fish fillets chopped in large pieces

• 1 brown onion finely chopped

• 1/2 cinnamon stick

• 3 teaspoons minced ginger

• 3 teaspoons minced garlic

• 1x 400 gram tinned chopped tomatoes

• 2 teaspoons coriander seeds

• 1 teaspoon cumin seeds

• 1 x 400 g coconut milk

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon chilli powder

• 1/2 teaspoon paprika

• 2-3 teaspoons salt [according to taste]

• 1 teaspoon fennel seeds

• 10 curry leaves

• 2 green chillies finely sliced

• 2 teaspoons tamarind concentrate

• 2 tablespoons lemon juice

Method

Heat oil in a large solid frypan.

Add cumin seeds , coriander seeds , cinnamon stick, chilli powder, paprika, fennel seeds curry leaves, turmeric

Fry gently for about 3 minutes ,do not burn. Remove from the frypan and set aside

Add onion to the frypan , add more oil iff needed and fry on low ,till soft, about 5 mins then add the fresh chillies , garlic and ginger , cook another 2 mins , add the tinned tomatoes cooking for about 5 mins , add the spices back into the sauce and warm through

Remove the cinnamon stick from the sauce , and place the mixture in a blender and puree the mixture

Put the sauce back into the frypan ,add the coconut milk , the tamarind paste and lemon juice and place the fish pieces in the sauce and cook for about 5 minutes till fish is cooked add salt to taste serve with rice