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Tomato & tamarind fish curry

Tomato & tamarind fish curry

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use a sustainable white fish like hake and serve up this healthy, Indian spice-pot with green beans and coriander

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal224
fat7g
saturates1g
carbs11g
sugars9g
fibre4g
protein31g
low insalt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2013

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Overall rating

Rating: 4 out of 5.8 ratings
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