Poh Ling Yeow Instagram – SIMPLE TAMARIND FISH CURRY & TUMERIC RICE | Feeds 4 This Indian style fish curry makes for a perfect Summer lunch or dinner. Light, tangy, just a touch spicy, easy and quick. Of course you can cook the Basmati plain but stirring in that bit of flavour at the beginning is well worth the extra minute! I hope this becomes one of your warm weather favourites. Enjoy! TUMERIC RICE 2 cups @sunrice Indian grown basmati rice, rinsed, drained in a sieve Generous pinch of salt 1-2 tsp chicken stock powder 1/2-1 tsp tumeric 25 g melted butter or ghee CURRY 800 g white firm fleshed fish, cut into 5cm chunks 4 medium ripe tomatoes OR 1 x 400g tinned crushed tomatoes (although nowhere near as nice as fresh) 2 Tbs olive oil 1 tsp black mustard seeds 1/2 tsp fenugreek seeds 3cm piece of ginger, peeled and bashed in a paste with a mortar & pestle (because it’s SO much faster and safer than grating) 3 stalks curry leaves 4 small green chillies halved lengthways 2 garlic cloves, peeled, crushed 2 medium onions, sliced thinly 1 tsp ground tumeric 1 tsp ground coriander 1 cup coconut milk 2 -3 Tbs tamarind paste (found in Asian section of supermarkets or Asian grocers) Handful of roughly chopped coriander or Vietnamese mint for garnish Cook the rice following packet instructions using absorption method, except tstir through the salt, chicken stock powder, tumeric and melted butter or ghee before adding the water. First, score right around the middle part of the tomato starting from the stem and meeting it again. Submerge in fresh boiled water and cover for 10 minutes. Drain and peel the skins off. Roughly chop or snip in a bowl with scissors to stop the juice from causing a mess but also a good way to handle them when hot! Heat the oil and mustard seeds in a medium heavy based saucepan over a low heat until the seeds start to pop. Add the fenugreek, ginger, chilli, curry leaves, onion, garlic and stir fry until the onion is soft. Add the tumeric & coriander & cook for about 2 mins. Add the coconut milk, tomato & tamarind & simmer for about 5 mins. Add the fish pieces and simmer until just cooked through. Garnish with fresh coriander & serve with the rice.