Quick Fish Curry

Toast the coriander and cumin seeds in a dry frying pan over a medium heat and leave to cool.

Grind the toasted seeds in a spice grinder or pestle and mortar. Then add the ginger, garlic, green finger chilli, turmeric, salt, and a splash of water and continue grinding until it forms a paste.

Add oil to a wide lidded frying pan and fry the onion for around 15 minutes over a medium heat until soft and turning golden brown.

Add the paste to the pan and cook for 3 minutes.

Add the tamarind paste and coconut milk and bring to the boil, then turn the heat to low and simmer for 5 minutes until the sauce has thickened slightly.

Chop the fish into roughly 3cm chunks and season well with salt and pepper. Add the fish to the sauce and cook for 5 minutes until flaky and cooked through.

Serve with rice.