Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut the fish into large chunks and season with a pinch of salt and the turmeric.
- 2
Heat the oil in a wide pan and fry the mustard and fenugreek seeds for 20 seconds.
- 3
Add the onion, ginger, garlic and curry leaves and cook for 8 minutes until soft and golden.
8 min - 4
Stir in the chilli powder and coriander with a splash of water and cook for 1 minute.
- 5
Add the tamarind, green chillies, water and salt and simmer for 8 minutes.
8 min - 6
Lower in the fish. Do not stir, just shake the pan. Cover and cook gently for 7 minutes until the fish is opaque and flakes easily.
7 min - 7
Rest for 5 minutes, which helps the flavours settle, then serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.