Kerala Fish Curry

Ingredients:

1 - 2 Mishra’s Curry Cubes

600g rockling fillet, cut into 4cm cubes

1 tbsp oil

1 tsp cumin seeds

10 fresh curry leaves, roughly torn

1 large brown onion, finely chopped

3 garlic cloves, finely chopped

4cm piece fresh ginger, peeled and grated

1 long red chilli, finely chopped

1 tbsp tamarind purée

1 tbsp tomato paste

1 x 270ml can coconut cream

½ tbsp lemon juice

1 tbsp chopped fresh coriander leaves for garnish, optional

Serves 3 to 4

Step one

Heat the oil in a large, heavy-based saucepan over a medium heat. Add the cumin seeds and cook for 1 to 2 minutes or until fragrant, then add the curry leaves. Cook, covered, for 30 seconds or until fragrant. Add the onion and cook, stirring, for 3 to 4 minutes or until softened.

Step two

Add the garlic and ginger and cook, stirring, for 1 to 2 minutes. Stir in the Curry Cube and cook for 1 minute, before adding the tamarind, tomato paste, chopped chilli, ½ can coconut cream and ¼ cup of cold water. Bring to the boil, then reduce to low and simmer, covered, for 6-8 minutes or until the sauce is slightly thickened.

Step three

Add the fish cubes and remaining coconut cream, and stir to combine. Cook, uncovered, for 20 minutes or until the fish is cooked through, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat, and stir through the lemon juice and coriander leaves, if using. Serve with rice and/or Indian breads.