Fish masala

Fish masala:

This is a delicious and simple south Indian fish curry. Like all curries, it is best made ahead of time and reheated. I make the curry sauce and leave it for a few hours, then add the fish when I am about to serve.

3 tablespoons coconut oil

1 red onion, finely chopped

1 tablespoon ground coriander

½ teaspoon fennel seeds

1 teaspoon garam masala

½ teaspoon chilli powder

½ teaspoon turmeric

6 fresh curry leaves

400 ml can coconut milk

½ teaspoon sea salt

1 tablespoon tamarind concentrate

750 g firm white fish fillets (such as mackerel or mahi mahi)

200 g green beans, trimmed

1 zucchini, sliced

100 g cherry tomatoes

Heat the oil in a saucepan over medium heat, add the onion and cook for 10 minutes, until golden. Stir in the coriander and fennel seeds and cook for 3 minutes, until fragrant. Add the garam masala, chilli powder, turmeric and curry leaves and cook for 5 minutes, until the oil separates from the spices.

Stir the coconut milk, salt, tamarind and 125 ml (½ cup) of water into the pan and simmer for 20 minutes, until the oil separates from the sauce. Add the fish, beans, zucchini and tomatoes and simmer for 10 minutes, until the fish is just tender.