Tomato-Tamarind Fish Curry

I love fish, it is one of my favourite meats.  But fresh fish can be super expensive and unfortunately I don’t have it has often I as would like (which would be like 4 times a week).  Frozen fish is slightly more affordable, but it doesn’t taste nearly as good as a piece of fresh fish.  However frozen fish works really well in curries and stews.





This curry is a mild, tomatoey curry with subtle spices and a slight sweetness from the coconut milk.  Unlike other curries that can be quite rich, the fish makes this curry light and works so well with the tamarind.  This is another quick and easy dinner, with everything in one pot and not too much preparation or hard work.



Tomato-Tamarind Fish Curry

Adapted from a Bill Granger recipe which I found in the Woolworths Taste Magazine (August 2014)

Serves 4

  • 2 Tsp coriander seeds
  • 2 Tsp cumin seeds
  • 1 Tsp turmeric
  • 1 Tsp chilli flakes
  • 3 cloves garlic, crushed
  • 1 by 2 cm ginger, grated
  • 2 heaped Tbsp tamarind paste
  • 2 Tbsp coconut oil
  • 2 onions, sliced
  • 2 Tsp mustard seeds
  • 8 curry leaves
  • 3 large potatoes, chopped
  • 4 tomatoes, chopped

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