- 2 tsps ground coriander
- 1 tsp cumin seeds
- 2 dried chillies
- 2 tbsps fresh grated ginger
- 4 tsps cloves garlic, crushed
- 1 tsp ground turmeric
- 2 tbsps vegetable oil
- 1 large (200 g) brown onion, sliced thinly
- 4 medium (240 g) roma (plum) tomatoes, chopped finely
- 400 ml can coconut milk
- 1 tbsps finely grated palm sugar
- 2 tsps tamarind puree
- 1 fresh long green chilli, seeded, chopped finely
- 500 g firm white fish fillets, cut into 4 cm pieces
- 100 g green beans, cut into 4 cm lengths
- ⅓ cup loosely packed fresh coriander (cilantro) leaves
Heat a large deep frying pan over medium heat. Cook ground coriander, cumin and dried chilli, stirring, for 1 min or until fragrant. Using a spice grinder or a mortar and pestle, grind mixture until almost completely ground. Combine spice mixture with ginger, garlic and turmeric in a small bowl.
Heat oil in the same pan over medium heat. Cook onion, stirring occasionally, for 5 mins or until starting to turn golden. Add spice mix; cook, stirring, for 2 mins. Stir in tomato; cook, stirring, for 5 mins or until most of the moisture is evaporated.
Stir in coconut milk, sugar, tamarind and
fresh chilli; bring to the boil. Reduce heat to
low; simmer for 5 mins or until sauce is thickened slightly.
Add fish and green beans to pan; simmer
for 4 mins or until just cooked through. Season to taste.
Serve curry topped with coriander leaves.
TIP Serve curry with cauliflower rice.