Credit again to Anjum Annan for nearly the last time. A tasty and spicy fish curry though not as red as it looks in the book. I suspect the photos in the recipe book don’t feature the full list of ingredients – primarily the tamarind paste, which turns any colourful curry instantly brown!
A selection of seeds were fried off to start: cumin, mustard, fenugreek. Onions, garlic and ginger next and another list of spices. Red chilli powder, ground coriander, garam masala, tamarind paste and a good handful of curry leaves. Two small fresh green chillies provided the spice.
Meanwhile, some frozen white fish cooked off in the oven and was flakes in at the end.
The verdict – 7.5 out of 10.