Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons sunflower oil
  • 2 teaspoons panch phoran (Indian spice mix) (see note)
  • 20 fresh curry leaves (see note)
  • 2 onions, thinly sliced
  • 2 teaspoons ground turmeric
  • 1 cinnamon quill
  • 2 long red chillies, seeds removed, finely chopped
  • 4cm piece ginger, finely grated
  • 2 teaspoons ground cumin
  • 1kg firm white fish fillets (such as ling) cut into 4cm cubes
  • 400ml coconut milk
  • 400g can chopped tomatoes
  • 2 teaspoons tamarind puree (see note)
  • 1 teaspoon caster sugar
  • Steamed basmati rice, coriander leaves and lime wedges, to serve

Instruction

  • Heat the sunflower oil in a large frypan over medium heat. Add the panch phoran and curry leaves, then cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the turmeric, cinnamon, chilli, ginger and cumin, then cook, stirring, for 1 minute or until fragrant.
  • Add the fish, stirring gently to coat in the mixture, then add coconut milk, chopped tomato and 1/2 cup (125ml) water. Simmer for 10-15 minutes until the fish is just cooked. Stir through the tamarind puree and caster sugar, then season with sea salt and freshly ground pepper.
  • Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges.