Ingredients

The following ingredients have 4 Servings
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 - 3 cloves garlic
  • 1 tbsp chopped fresh ginger ((1tbsp is approx a 1in/2.5cm piece))
  • 1/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tbsp vegetable oil
  • 2 green chilis
  • 1 onion
  • 1 tomato
  • 1 lb haddock (or use cod, pollock or other firm white fish)
  • 2 tsp tamarind concentrate
  • 1 cup coconut milk

Instruction

  • Warm a small skillet/frying pan over a medium heat and toast the whole spices (coriander, cumin and mustard seeds) for a couple minutes until fragrant. The mustard seeds may start to pop which is a sign to stop.
  • Roughly chop the garlic and ginger and crush with the salt to a relatively smooth paste. Add the toasted spices and crush. Add the remaining powdered spices and mix to a relatively smooth paste.
  • Finely dice the chilis and onion. Dice the tomato. Warm the oil in a medium-large skillet or other shallow pan over a medium heat.
  • Cook the onion in the oil for a few minutes until it has softened. Add the spice paste and stir through. Cook for a minute or two then add the tomato and chili and let the liquid almost disappear (a minute).
  • Cut the fish into large bite-sized chunks.
  • Add the tamarind and coconut milk to the pan, mix through. then put the fish chunks in and cook until cooked through, a couple mins.
  • Serve over rice.