Fragrant Indian Fish Curry

Method

1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1–2 minutes or until fragrant. Add curry leaves and cook, covered, for about 30 seconds or until fragrant. Add onion and cook, stirring, for 3–4 minutes or until softened.
2. Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1–2 minutes or until fragrant. Add turmeric, garam masala and salt and cook for 1 minute. Add tamarind, tomato paste, one can of coconut cream and ¼ cup cold water. Bring to the boil, reduce heat to low, cover and simmer for about 6 minutes or until slightly thickened.
3. Add the fish and remaining coconut cream. Stir to combine and cook uncovered, stirring occasionally, for about 20 minutes or until the fish is cooked through. Season with pepper. Remove from heat and stir through lemon juice and coriander leaves. Serve with rice and mango chutney.