INGREDIENTS

CURRY PASTE:

• 1 tbs Kashmiri Chili powder

• 1 tbsp coriander

• 2 tsp cumin

• 1 tsp turmeric

• 1⁄2 tsp fenugreek powder

• 3/8 tsp ground cloves

• 6 cloves garlic, minced

• 1 tbsp fresh ginger, finely grated

• 2 tbsp tamarind puree

• 1/2 red onion, chopped

• 6 tbsp water (plus more, as needed)

  CURRY:

• 3 tbsp vegetable oil

• 1/2 tsp black mustard seeds

• 1/2 red onion, cut in half again (like a quartered orange) and thinly sliced

• 1 tbsp tomato paste

• 2/3 cup canned tomato pulp, OR crushed tomato

• 2/3 cup water

• 400ml/ 14oz coconut milk, full fat

• 1 1/4 tsp salt, cooking/kosher (or 3/4 tsp fine table salt)

• 1 1/2 tsp sugar

• 1/4 tsp chili powder (pure chili, not US Chili Powder which is a mix) if you want mild then

  omit it.

• 2 long green chilies, cut into half lengthwise and deseeded, optional (Note 8)

• 1 tomato, cut into 8 wedges then into 2.5cm / 1" chunks

• 600g / 1.2 lb. firm-fleshed white fish, cut into 3cm / 1.25" cubes

  GARNISHES / SERVING:

• 1/4 cup fresh coriander/cilantro leaves

• Finely sliced green chilies, optional

• Basmati Rice

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INSTRUCTIONS

CURRY PASTE: Place Curry Paste ingredients in a tall jug or milkshake container (something that fits the head of a blender stick) then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

1. Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds - careful, they might pop!

2. Sauté onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.

3. Cook off curry paste: Add curry paste and cook for 3 minutes - to evaporate water, make

   spices bloom and cook garlic & ginger.

4. Cook off tomato: Turn heat up to medium high. Add tomato paste and tomato pulp, cook

   for 2 minutes.

5. Coconut milk: Add water, coconut milk, sugar, salt and chili powder if using. Stir, then

   bring to simmer, low heat so it's bubbling gently.

6. Simmer 2 minutes, add tomato & green chili: Simmer for 2 minutes, add tomato and

   green chili.

7. Simmer for another 3 minutes, stirring every now and then - sauce should be thickened

   (not watery), it gets looser again when fish is added (because fish will drop some juices

   = even more flavor).

8. Add fish, stir and turn of the heat. Cover and let the fish sit into the curry for few minutes.

9. Garnish & serve: Transfer to serving bowl. Garnish with coriander/cilantro and fresh

   green chilies if desired.

Serve with bowl of Basmati rice or Naan!