Ingredients

• 20 curry leaves
• 3 green chillies, finely chopped
• thumb-sized piece of ginger, peeled and grated
• 3 shallots, finely diced
• 4 garlic cloves, peeled and diced
• 2 tbsp neutral-flavoured oil (e.g., sunflower or vegetable oil)
• 1 tsp mustard seeds
• salt, to taste
• 1 tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 2 tsp coriander powder
• 1 tsp cumin powder
• 400ml (1⅔ cups) chicken or fish stock
• 600g (1 pound 5 ounces) firm white fish, large diced (e.g., barramundi, snapper, or cod)
• 1 tbsp tamarind puree
• 1 can (400ml/1⅔ cups) coconut milk
• steamed jasmine rice, to serve (serves 2)
• fresh coriander, to garnish