Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
18 Ingredients
Number of servings
4
- 750grams skinless cod fillets, boned and cut into chunks
- 1tablespoons tamarind paste
- 4tablespoons rice wine vinegar
- 2tablespoons cumin seeds
- 1teaspoons ground turmeric
- 2teaspoons hot curry powder
- 1teaspoons salt
- 4tablespoons sunflower oil
- 1 onion, finely chopped
- 3 cloves garlic, finely grated
- 2teaspoons fresh root ginger, grated
- 2teaspoons black mustard seeds
- 600grams canned chopped tomatoes
- 1teaspoons caster sugar
- 200grams cherry tomatoes
- 1 sprig coriander, chopped (to garnish)
- 4 poppadums (to serve)
- 2 cup steamed basmati rice (to serve)
Nutrition per serving
2460kJ / 588Cal
2460 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
36.5grams
Fat
31.0grams
Carbs
39.8grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Put the fish in a shallow non-reactive bowl. Mix together the tamarind, vinegar, cumin seeds, turmeric, curry powder and salt in a small bowl. Spoon over the fish and toss to coat evenly, then cover and leave to marinate.
Step 2 of 5
Meanwhile, heat the oil in a large wok or frying pan over a high heat until hot, add the onion, garlic, ginger and mustard or nigella seeds, then reduce the heat to medium and stir-fry for 1-2 minutes.
Step 3 of 5
Add the chopped tomatoes and sugar, stir through and bring to the boil. Reduce the heat again, cover and cook gently, stirring occasionally, for 15-20 minutes.
Step 4 of 5
Add the cherry tomatoes and the fish with its marinade and stir gently to mix. Cover and simmer gently for 5-6 minutes or until the fish is cooked through and flakes easily.
Step 5 of 5
Ladle into warm bowls, scatter with chopped coriander and serve with poppadums and steamed basmati rice, if liked.
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