Fish Curry with Tamarind and Mustard Seeds

• 300 g Basmati rice
• 900 ml Water
• 2 tsp Fine sea salt
• 2 tbsp Coconut oil
• 2 tsp Mustard seeds
• 1 large Yellow onion
• 20 g Ginger root, firm and fresh
• 4 cloves Garlic
• 1 tsp Ground turmeric
• ½ tsp Black pepper
• 500 g Tomato, ripe
• 2 tbsp Tamarind paste
• 600 g White fish fillet, skinless
• 20 g Fresh coriander, fresh and bright

1. Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with the water and 1 tsp of the salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, slice the onion. Peel and finely grate the ginger, and peel the garlic. Roughly chop the tomatoes and chop the coriander.
3. Heat the coconut oil in a large pot over medium heat. Add the mustard seeds and cook for 30 to 60 seconds until they start to pop. Add the onion with a pinch of salt and cook for 6 to 8 minutes until softened and lightly golden.
4. Add the ginger and garlic and cook for 1 minute until fragrant. Stir in the ground turmeric and black pepper for 30 seconds. Add the tomatoes and cook for 6 to 8 minutes, stirring, until they break down into a loose sauce.
5. Stir in the tamarind paste and 200 ml water, then bring to a gentle simmer. Season with the remaining 1 tsp salt, adjusting to taste. Keep the heat low so the sauce bubbles quietly.
6. Cut the fish into large pieces and nestle them into the sauce. Simmer gently for 6 to 8 minutes, turning once, until the fish is opaque and flakes easily. Take off the heat and stir through most of the coriander, saving a little to finish.
7. Serve the fish curry over the basmati rice. Sprinkle with the remaining coriander and spoon over plenty of the tamarind tomato gravy.

Made this recipe? Rate it — a comment is optional.