Serves 2
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For the spice paste:

For the curry:

To serve:

  1. To make the spice paste, warm a small, dry pan over a medium heat and toast the coriander, cumin and mustard seeds for two minutes until fragrant.
  2. In a pestle and mortar, combine the garlic, ginger and salt. Crush to form a paste.
  3. Add the toasted spices along with the paprika, cayenne and turmeric. Crush together to combine well.
  4. To make the curry, heat the oil in a shallow pan over a medium heat. Add the onion and cook for 5-6 minutes until softened. Stir in the spice paste and cook for two minutes longer.
  5. Add the tomato and chillies and cook for one minute or until any liquid from the tomato has evaporated.
  6. Add the coconut milk and tamarind paste and stir to combine well. Gently add the pieces of fish and cook for 3-4 minutes or until cooked throughout. Serve over rice.

Nutrition Facts

Per Serving: 298kcals, 19.6g fat (13.9g saturated), 13.4g carbs (5g sugars), 20.3g protein, 3.4g fibre, 0.267g sodium

Gluten-freeDairy-freeDinnerFish & seafoodCurryFree-fromBudget meals

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