Tamarind fish curry

Personally, I like a curry that doesn’t have cream or coconut milk. They can be a bit rich for me. This is nice and light but still lots of flavour.

You’ll need

• 2 tbsp vegetable oil
• 1tsp mustard seeds
• 10 curry leaves
• 1/2 tsp fenugreek seeds
• 2 garlic cloves, chopped
• 2 onions, chopped
• 1/4 tsp turmeric
• 1/2 tsp chilli powder
• 3 tomatoes, chopped
• 1 tsp tomato puree
• sea salt
• 100ml of tamarind water (made with 50g of tamarind pulp)
• 500g fish (ling or lemon sole, something with white flesh and a bit firm)

To cook

Fry the mustard seeds in oil until they pop, then add curry leaves, fenugreek seeds and garlic. After a couple of minutes add onion and cook for another 10. Add the turmeric, chilli powder and the chopped tomatoes, followed by the puree, some salt. Simmer for 5 minutes. Pour in tamarind water and another 200ml of water. Bring to boil then simmer for 12 minutes or until it thickens. Cut the fish into medium sized pieces an add to the sauce. Lower the temperature and cook for around 5 minutes. Serve with rice.