Ingredients
Method
- In a deep frying pan on medium heat, season the fish with salt and sear until golden on both sides and then set aside.
- In the same pan on medium-low heat, sauté the onion and ginger until fragrant.
- Stir in the curry powder, tamarind paste, cherry tomatoes, curry leaves and coconut milk.
- Bring the curry to a simmer, add fish back in and continue to simmer for another 10 mins until ready to serve.
More about this recipe
Nutrition per serving
Calories 335.23kcal
Total Fat 13.2g
Carbs 8.92g
Sugars 3.2g
Protein 53.38g
Sodium 1467.11mg
Fibre 4.32g
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