Kerala coconut and tamarind fish curry

Ingredients

For 1 serving

• Cod170 g
• Coconut milk70 ml
• Tamarind10 g
• Tomatoes100 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Turmeric1 teaspoon
• Cayenne pepper1 teaspoon
• Mustard seeds1 teaspoon
• Basmati rice60 g
• Coconut oil1 teaspoon
• Saltto taste

Contains: fish, mustard,

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile soak the tamarind in half a glass of hot water, squeeze it with your fingers and strain, discarding seeds and fibres. Finely chop the onion and garlic, grate the ginger, chop the tomatoes and cut the cod into chunks of about 4 cm.
3. Heat the coconut oil in a wide frying pan over medium heat with the mustard seeds and cover: when they stop popping add the onion, garlic and ginger and cook for 4 minutes, until the onion is soft.
4. Add the turmeric, chilli powder and tomatoes and cook for 4 minutes, until the tomatoes break down.
5. Pour in the coconut milk and tamarind water, season with salt and bring to a gentle simmer. Lay the fish in the sauce and cook over low heat for 8 minutes without stirring, just shaking the pan, until the cod flakes easily.
6. Serve the curry with the rice.