Tamarind and Coconut Fish Curry

Ingredients

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Method

1. Heat coconut oil in a large heavy-based saucepan over a low–medium heat, add dried chillies and mustard and coriander seeds, and cook for 1–2 minutes until fragrant and seeds start to pop. Add curry leaves, onion and garlic, then increase heat to medium and cook, stirring occasionally, for 5 minutes or until onions are soft.
2. Add turmeric and tomato paste and cook, stirring, for a further 2 minutes. Stir in coconut milk and stock, and bring to a simmer. Cook for 5 minutes or until sauce has thickened slightly and flavours have developed.
3. Stir through tamarind, then add fish and simmer for 5 minutes or until fish is just cooked through. Stir through cherry tomato and coriander leaves (reserving a few sprigs to serve) to combine.
4. To serve, divide rice among serving bowls, spoon over curry, scatter with remaining curry leaves and reserved coriander sprigs, and serve with lime wedges.