This dish offers mild South Indian spice with a sour kick of tamarind.
- Heat the sunflower oil in a large frypan over medium heat. Add the panch phoran and curry leaves, then cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the turmeric, cinnamon, chilli, ginger and cumin, then cook, stirring, for 1 minute or until fragrant.
- Add the fish, stirring gently to coat in the mixture, then add coconut milk, chopped tomato and 1/2 cup (125ml) water. Simmer for 10-15 minutes until the fish is just cooked. Stir through the tamarind puree and caster sugar, then season with sea salt and freshly ground pepper.
- Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set