Fish Curry with Tomato and Tamarind

• 2 tbspvegetable oil
• 1 tspblack mustard seeds
• 15fresh curry leaves
• 2onions, thinly sliced
• 4garlic cloves, crushed
• 25gginger, grated
• 2green chillies, slit lengthways
• 1 tspground turmeric
• 2 tspground coriander
• 1/2 tspchilli powder
• 1 x 400gtin chopped tomatoes
• 2 tbsptamarind paste
• 200mlvegetable stock or water
• 600gfirm white fish fillets, skinless, in 4cm chunks
• 200gspinach
• 20gcoriander, chopped
• fine salt
• 250gbasmati rice

Method

1. 1Rinse the rice and cook in salted boiling water for 10 to 12 minutes until tender, then drain.
2. 2Heat the vegetable oil in a wide pan over a medium-high heat. Add the mustard seeds and when they start to pop, after about 30 seconds, add the curry leaves and let them crackle for 10 seconds. Add the onions with a pinch of salt and cook for 8 minutes until soft and golden.
3. 3Stir in the garlic, ginger, green chillies, turmeric, ground coriander and chilli powder for a minute. Add the tomatoes, tamarind and stock with a teaspoon of salt and simmer for 8 minutes until the sauce has thickened and lost its raw tomato edge.
4. 4Taste the sauce; it should be sour from the tamarind, hot and well salted. Adjust before the fish goes in because you cannot stir much afterwards.
5. 5Slide in the fish and spoon the sauce over. Simmer gently for 5 minutes until the fish is opaque and flakes at the edges, then fold the spinach in around it until wilted. Scatter with coriander and serve with the rice.

Per serving

kcal

539

protein

37g

fibre

6.8g

carbs

76.1g

fat

9.8g