1 red chilli, roughly chopped (deseeded if you don't like it too hot)
thumb-sized piece ginger, peeled and roughly chopped
1 tsp turmeric
1 tbsp ground coriander
1 tbsp rapeseed oil
2 tsp cumin seeds
1 tsp fennel seed
2 x 400g cans chopped tomatoes
200g green beans, trimmed and halved
1 tbsp tamarind paste
4 firm white fish fillets (we used hake)
handful coriander leaves, roughly chopped
cooked basmati rice, to serve
Blitz together the garlic, chilli, ginger,
turmeric and ground coriander with
3 tbsp water. Heat the oil in a large pan
and toast the cumin and fennel seeds,
letting them sizzle until aromatic. Add
the ginger paste and fry for 3 mins.
Empty the tomatoes into the spice
pan, plus a can of water. Add the beans,
bring to the boil, then turn down the
heat and simmer for 5 mins. Stir in
the tamarind paste. Add the fish fillets,
generously season with ground black
pepper, cover and simmer for 10 mins.
Take off the lid, carefully turn the fillets,
then bubble the sauce until the fish is
cooked through and the sauce is thick.
Sprinkle over the coriander leaves and
serve with rice.