South Indian Fish (or vegetarian) Curry

Very tasty, lightly spiced, cream curry with a sweet and sour flavour adapted from a Saturday Telegraph recipe.
You can substitute tofu, chicken or turkey for the fish but it is actually quite substantial without any of these, using  just the vegetables below.
Ingredients – serves 4
1 tbsp sunflower oil
2 onions peeled and chopped
2 tsp mustard seeds
1 tsp ground turmeric
2 tsp ground cumin
3 cms fresh ginger grated
2 long red chillies, deseeded and finely chopped
1 x 400ml coconut milk plus extra water
1- 2 tbsp tamarind paste – just over1tbsp may be enough
1 small aubergine cut into bite sized pieces (or courgette/pepper)
2 carrots, chopped into bite sized pieces
200g green beans, topped, tailed and halved
handful of cherry tomatoes
500g approx white firm white fish (eg cod, haddock, pollock) cut into bite-sized pieces
optional – few king prawns
Heat oil in a large shallow frying pan, add onions with a pinch of salt and saute for 8-10 minutes until soft.
Add mustard seeds, turmeric and cumin seeds, cook for a minute or so until you can smell the spices, then add the grated ginger and chillies and fry for another minute.
Add tin of coconut milk, tamarind paste and using empty coconut milk can add about 400ml of water.  Season with salt and pepper, stir and bring to a simmer.
Once sauce if simmering add the aubergine, cook for 5 minutes.
Add carrots simmer for 10-15 minutes until vegetables are tender and the sauce has thickened.
Add the green beans and cherry tomatoes and cook for another 3 minutes then add the fish.
Stir well cook for about 4 minutes until fish is cooked.
To Serve
Sprinkle 2 tbsp desiccated coconut over the curry and serve with brown rice or cauliflower rice (to make cauliflower rice, cut the florets from a cauliflower – do not include too much of the root/stalk.  Place in a food processor and pulse until it looks like rice. To cook, either place in the bowl in the microwave, cook on high for a few minutes until soft.  Place in a steamer, cook for 5-7 minutes or stir fry in a wok/frying pan with some olive oil for about 5 minutes).
Nicola Wood

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