Tamarind Fish Curry

Curries are rich in all of those lovely aromatic and anti-inflammatory spices such as cumin, fennel, turmeric and cayenne. But if you want to take your curry to the next level, the sweet-and-sour flavours of tamarind purée are distinctive and delicious. Historically used to treat stomach problems, tamarind contains both soluble and insoluble fibre, maintaining digestive regularity and feeding the beneficial bacteria in your gut. The tartness of the pulp is balanced beautifully with the sweet flesh of the barramundi and the earthiness of the spices. CARLA’S TIP For a vegetarian version, swap the fish for 100 g (3½ oz/½ cup) mung beans or yellow split peas. Add them with the tomato and tamarind plus an extra 250 ml (8½ fl oz/1 cup) water and simmer for 30 minutes, or until the beans/peas are cooked through, but still a little tender.

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Step 1

To prepare the curry paste, toast the coconut and coriander, cumin and fennel seeds in a small pan over a low–medium heat for 1 minute, or until golden. Grind with a spice grinder or mortar and pestle, then transfer to a small bowl. Add the ghee and remaining spices and blend to form a paste. Set aside.Heat the ghee in a large frying pan over a low–medium heat. Cook the onion, ginger and garlic for 2–3 minutes until softened. Add the curry paste, curry leaves and mustard seeds and cook for about 30 seconds, or until the dish is fragrant and the mustard seeds begin to pop. Add the tomato and tamarind and stir to combine. Gradually pour in the water and bring to the boil. Reduce the curry to a simmer and cook for 15–20 minutes, or until reduced by half. Season with some salt.

Step 2

Add the barramundi, cover and gently simmer for 6–7 minutes, or until just cooked through. Shake the pan occasionally to ensure the fish cooks evenly.

Step 3

Scatter with coriander and serve with some Cauliflower Rice and Turmeric Roti, if desired.