Ingredients
- 2 fillets firm-fleshed white fish cut into 2 to 3 inch pieces
- 2 tbsp vegetable oil
- 1 tbsp mustard seeds
- ½ inch ginger, peeled and grated to a paste
- 4 cloves of garlic, finely chopped
- ½ medium or small onion, finely chopped
- ½ tsp turmeric
- ¼ tsp chilli powder or chopped chilli (according to taste)
- 1 tsp coriander powder
- 200 ml water
- 200 ml coconut milk
- 1 tsp tamarind paste
- Salt to taste
- 1 tbsp chopped coriander (optional)
Method
Heat oil in a saucepan over a medium heat. When hot, add the mustard seed and fry until it sizzles. Add the onion, ginger and garlic, and cook until the onion starts to soften (about 2-3 minutes). Stir in the turmeric, chilli powder and coriander powder, and fry for about 2 minutes. Turn the heat down if there is any sticking.
Add the water, coconut milk and tamarind paste. When it boils add the fish, cover the pan and cook for about 5 minutes.
Sprinkle on coriander, if using, and serve