Fish Curry Recipe

Ingredients

• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 2cm piece fresh ginger, roughly chopped
• 1 red chilli, deseeded (leave the seeds in if you like it hot) and roughly chopped
• Bunch fresh coriander, leaves and stems chopped separately, a few leaves left whole to garnish
• 1 tbsp olive oil or ghee
• 12 dried curry leaves
• 1 tsp panch phoran (see Know-how) or black mustard seeds
• 2 tsp mild curry powder
• ½ tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400g tin chopped tomatoes
• 2 tbsp tamarind paste
• 500g skinless boneless firm white sustainable fish (such as ling, cod or haddock), chopped into bite-size pieces
• Steamed basmati rice, dosas or naan bread and chutneys to serve