South Indian fish curry with tamarind and coconut

SERVES 6

2tbsp coconut or sunflower oil 1tbsp coriander seeds

1tbsp mustard seeds

1tsp fenugreek seeds

10-12 curry leaves (fresh or dried)

1 onion, peeled and sliced 1 fennel bulb, sliced

4 garlic cloves, peeled and crushed

1tbsp roughly chopped or grated fresh ginger

1 long red chilli, deseeded and finely chopped

1tbsp palm sugar or soft light brown sugar

2tbsp tamarind paste

1 x 400g can chopped tomatoes 1 x 400ml can coconut milk

1tbsp fish sauce

200g green beans, halved

750g firm white fish, skinned and cut into chunks small bunch coriander, roughly chopped handful toasted coconut flakes basmati rice, to serve

Heat the oil in a large saucepan and add the coriander, mustard and fenugreek seeds and curry leaves. Cook for around 30 seconds, until they start to crackle. Add the onion and fennel and fry gently for around 10 minutes, until they are softened and just starting to become golden.

Stir in the garlic, ginger, chilli and sugar. Stir in the pan for a minute or so before adding the tamarind paste, tomatoes, coconut milk and fish sauce. Bring to a simmer and cook for around 15 minutes, until the sauce starts to thicken.

Stir the beans into the sauce and cook for a further 10 minutes.

Season the fish. Add to the sauce and gently stir in. Return to a simmer and cook for 5 minutes, until the fish is just cooked through, taking care not to over-stir.

Taste the curry for seasoning, adding a splash of extra fish sauce or salt if necessary. Spoon the curry into bowls. Scatter over the toasted coconut and coriander, and serve with the rice.