Tomato & tamarind fish curry

• garlic cloves↗6
• red chilli↗1

  roughly chopped (deseeded if you don't like it too hot)

• thumb-sized piece ginger

  peeled and roughly chopped

• turmeric↗1 tsp tsp
• ground coriander↗1 tbsp tbsp
• rapeseed oil↗1 tbsp tbsp
• cumin seed↗2 tsp tsp
• fennel seed1 tsp tsp
• 2 x 400g cans chopped tomatoes g
• green bean↗200g g

  trimmed and halved

• tamarind↗1 tbsp tbsp

  paste

• firm white fish4

  fillets (we used hake)

• handful coriander

  leaves, roughly chopped

• cooked basmati rice↗

  to serve

Step-by-step instructions

1. 1

   Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.

2. 2

   Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick. Sprinkle over the coriander leaves and serve with rice.