Ingredients

• 5 tablespoons olive oil
• 2 teaspoons mustard seeds
• 1 teaspoon fenugreek seeds
• 3 fresh green chilies, seeded and thinly sliced
• 1 handful curry leaf
• 2 tablespoons grated ginger
• 1 large onion, peeled and chopped
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 6 tomatoes, chopped
• 1 (400 ml) can coconut milk
• salt
• 900 g fresh catfish fillets
• 1 teaspoon tamarind syrup
• 1 large handful Baby Spinach
• 1 large handful fresh coriander, chopped

Instructions

1. Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes. Chop the onions and add to the same pan. Continue to cook for 5 munutes, until the onion is light brown and soft, then add the chilli powder and turmeric. Chop the tomatoes and add them to the pan too. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.

2. Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for 6 minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.