Pacific Island Fish Curry
- 1 tbsp of coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed and finely chopped
- 2 tbsp garam masala or mixed spice
- 1 tbsp turmeric
- 1 tsp cayenne pepper
- 1 tsp cumin
- Zest of 1 unwaxed lemon
- Big bunch of coriander ripped or finely chopped (save a bit for topping on the curry)
- 1 ½ tbsp of tamarind paste dissolved in a cup of water (alternative to tamarind paste is to squeeze a lime into the water)
- 500g meaty white fish (i.e. cod)
- 1 tin coconut milk
- 1 pinch of sea salt
- Add the oil and onions to a large pan until golden
- Add the rest of the ingredients and stir for around 2 minutes.
- Blitz in a blender if you like, but not essential.
- Add the salt and tamarind to the paste.
- Add the fish and mix with the paste.
- Add the coconut milk and bring to a simmer for 2-4 minutes or until the fish is completely cooked through.
- Serve with garnish of parsley, lemon and salt to taste.
- Serve with quinoa and green beans.
- Tip: Add water to the curry to get it to the consistency that you want, but don’t add too much that you dilute the flavour.