Tomato tamarind fish curry
Ingredients
- 6 garlic cloves
- 1 red chilli, roughly chopped (deseeded if you don't like it too hot)
- thumb-sized piece ginger, peeled and roughly chopped
- 1 tsp turmeric
- 1 tbsp ground coriander
- 1 tbsp rapeseed oil
- 2 tsp cumin seed
- 1 tsp fennel seed
- 2 x 400g cans chopped tomatoes
- 200g green bean, trimmed and halved
- 1 tbsp tamarind paste
- 4 firm white fish fillets (we used hake)
- handful coriander leaves, roughly chopped
- cooked basmati rice, to serve
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