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