PER SERVING 252 kcals, protein 32.5g, carbs 12g, fat 9g, sat fat 6g, fibre 1g, salt 2.2g
coriander seeds 2 tbsp, toasted
cumin seeds 1 tbsp, toasted
oil for frying
onion 1, halved and sliced
ginger 3cm piece, peeled and grated
garlic 2 cloves, crushed
turmeric 1/2 tsp
half-fat coconut milk 1 x 400g tin
tamarind paste 3 tbsp
green chillies 2, finely sliced
sustainable cod or haddock 400g, cut into chunks
large prawns 200g, cooked and peeled
coriander a sprinkle to finish
1.Grind the toasted seeds in a pestle and mortar. Heat 1 tbsp oil in a pan and cook the onion with a pinch of salt until soft and golden. Add ginger, garlic, turmeric and spices then fry for a minute. Add the coconut, tamarind and chillies and simmer for 10 minutes.
2.Add fish and prawns, cover and cook for 3-4 minutes until cooked.