Kerala fish curry

A South Indian coconut fish curry, sharp with tamarind and warm with chilli. Simmering the fish gently keeps it in soft, juicy chunks.

Ingredients

• 20 ml Vegetable oil
• 3 g Cumin seeds
• 1 Onions, thinly sliced
• 0.3 Garlic, crushed
• 15 g Fresh ginger, grated
• 1 Fresh chillies, slit
• 3 g Ground turmeric
• 5 g Ground coriander
• 3 g Chilli powder, Kashmiri if you have it
• 2 Tomatoes, chopped
• 15 g Tamarind paste
• 400 ml Coconut milk
• 4 g Salt
• 600 g White fish fillets, cut into large chunks
• 300 g Basmati rice
• 10 g Fresh coriander, chopped

Method

1. Heat the oil in a wide pan, add the cumin seeds for 30 seconds, then the onion and cook until golden.
2. Add the garlic, ginger and chilli for a minute, then stir in the turmeric, coriander and chilli powder.
3. Add the tomatoes and cook until soft, then stir in the tamarind, coconut milk, salt and 100ml water. Simmer.
4. Meanwhile cook the rice in plenty of salted boiling water, drain and keep covered.
5. Slip the fish into the sauce, spoon some over and simmer very gently, without stirring, until it just flakes.
6. Scatter with coriander and serve with the rice.