Tamarind And Coconut Fish Curry

Tamarind and Coconut Fish Curry

INGREDIENTS

• 2 tbs coconut oil
• 1 tbs Garlic Man Portuguese Garlic and Chilli Paste
• 1 tbs brown mustard seeds
• ½ tbs coriander seeds, lightly crushed
• 2 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve.
• 1 onion thinly sliced.
• 1 tbs Garlic Man Crushed Garlic & Ginger
• 1½ tsp ground turmeric
• ½ tbs tomato paste
• 400ml coconut milk
• 300ml fish or vegetable stock
• 1½ tbs tamarind puree
• 600g skinless chunky fish fillets (such as blue eye or ling), cut into 5cm pieces.
• 150g cherry tomatoes, halved.
• ¼ bunch coriander, leaves picked
• Steamed brown basmati rice and lime wedges, to serve.

METHOD

1. Heat coconut oil in a large heavy-based saucepan over a medium-low heat, add Garlic Man Garlic and Chilli Paste, mustard, coriander seeds, and cook for 1-2 minutes until fragrant and seeds start to pop. Add curry leaves, onion and Garlic Man Crushed Garlic and Ginger, then increase heat to medium and cook, stirring occasionally, for 5 minutes or until onions are soft.
2. Add turmeric and tomato paste and cook, stirring, for a further 2 minutes. Stir in coconut milk and stock and bring to a simmer. Cook for 5 minutes or until sauce has thickened slightly and flavors have developed. Stir through tamarind, then add fish and simmer for 5 minutes or until fish is just cooked through. Stir through cherry tomato and coriander leaves (reserving a few sprigs to serve) to combine.
3. To serve, divide rice among serving bowls, spoon over curry, scatter with remaining curry leaves and reserved coriander sprigs, and serve with lime wedges.