Fish Fillet In Creamy Coconut Curry

Ingredients

• 1 14.5 oz can diced tomatoes
• 1 cup coconut milk
• 1/2 teaspoon coriander powder
• 2 teaspoons cumin
• 2 sprigs of Indian curry leaves
• 5 dried chillies, soaked and deseed
• 1 pound lingcod fillet, cut into bite-size (you can use shrimp too)
• 2 cloves garlic, chopped
• 2 of ginger
• 5 green chilies
• 3/4 cup cooked kabocha squash, cut in chunks
• 2 tablespoons oil
• 1/2 onion
• 1 tablespoon parsley or cilantro, chopped
• 1 tablespoon tamarind paste (or 1 Tbsp. lemon juice)
• 1/2 teaspoon tumeric powder

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