Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons ground cumin
  • 2 tablespoons desiccated (shredded) coconut
  • 1 thumb-size green chilli, seeded and sliced
  • 3 cm (1¼ inch) piece ginger, finely chopped
  • 100 g (3½ oz) tamarind purée
  • 2 teaspoons black mustard seeds
  • 500 g (1 lb 2 oz) skinless salmon fillet (pinbones removed), barramundi cod or halibut, cut into 6 cm (2½ inch) pieces
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon tomato paste (concentrated purée)
  • 10 curry leaves (optional)
  • 1½ tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • Steamed basmati rice and chopped coriander (cilantro) leaves, to serve
  • 400 ml (14 fl oz) tin coconut milk
  • 1 large onion, halved and thinly sliced into half moons

Instruction