Fish Curry with Tomatoes & Tamarind

This is really delicious, easy and healthy fish curry that is cooked in no time. I keep frozen fish fillets in the freezer and this is the perfect store cupboard dinner where you can even cook the fish straight from frozen.

Serves 4:

✔️1 onion, quartered
✔️3 garlic cloves, peeled
✔️3 cm piece of ginger, peeled and roughly chopped
✔️1 red chilli roughly chopped
✔️a bunch of coriander, leaves separated from stems 
✔️1 tsp black mustard seeds
✔️A small handful of curry leaves (optional)
✔️1 tsp ground coriander
✔️1 tsp ground cumin
✔️2 can of plum tomatoes
✔️2 tbsp tamarind paste
✔️4 firm white fish fillets (I have been using haddock)

Blend the onion, garlic, ginger, chilli and the coriander stems in a blender until it makes a paste. Heat 1 tbsp oil in a pan and fry the black mustard seeds and curry leaves until fragrant. Add the paste. Fry for 2 minutes then add the turmeric, coriander and cumin. Fry for 2 minutes more then add the tomatoes and the tamarind with 200ml of water until the tomatoes start to break down. Place the fish fillets in amongst the sauce, cover and simmer until cooked through. Sprinkle with some coriander leaves and serve with your choice of sides. I am really enjoying my curries at the moment with cauliflower rice as it is delicious but also cooks in minutes.

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