- Heat the oil in a thick-bottomed pan. Add chopped onions and fry until golden.
- Add ginger and garlic and fry for one minute.
- Add the powdered spices.
- Cook the curry mix for two minutes. Add the fish and stir gently to take on the flavours, followed by tamarind extract (or lemon juice) and the coconut milk.
- Cover and cook gently for a further 4-5 minutes or until the fish is cooked and the sauce coats the back of a spoon, and Serve.
Recipe kindly supplied by Alan Coxon