You can freeze this curry in batches, and on gloomy days when you just don’t feel like cooking, pull it out of the freezer for some instant sunshine!
Ingredients for 4 persons:
- 4 tbsp coriander seeds
- 1 tbsp cumin seeds
- 4 dry, red Kashmir chillies
- 2 cm ginger, peeled and grated
- 4 garlic cloves, peeled and ground
- 1 tbsp turmeric powder
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 1 large tomato, finely chopped
- 400 ml coconut milk
- 1 tbsp palm sugar (or brown)
- 2 tbsp tamarind paste
- 1/2 or 1 green chilli, de-seeded and finely cut
- 500 g white fish fillets, skinless and cut into 3 cm pieces
- 2 tbsp chopped, fresh coriander
- Toast the coriander seeds, cumin seeds and dry chillies in a pan for about 1 minute. Grind in a spice grinder or my hand in a pestle and mortar, and then add the ginger, garlic, turmeric and 1 tbsp salt.
- Heat the oil in a pan over medium heat, add the onion and fry until golden.
- Shake the spice mix over the onion, cook and stir for 2 minutes, and finally add the tomato. Continue to cook until all juices are evaporated.
- Add the coconut milk, sugar, tamarind and green chilli and bring to the boil. Lower the heat, and simmer for about 5 minutes, until the sauce has thickened slightly. Taste and season.
- Season the fish, add it to the sauce and simmer on a low heat for about 10 minutes, until the fish is cooked through. Taste again to check salt levels and correct if necessary.
- Add the fresh coriander, and serve with Basmati rice or chapatis.