3 tablespoons |
vegetable oil |
1 |
smallish onion, sliced |
1-3 |
dried red chillies, seeds shaken out, (optional, see recipe introduction) |
1 teaspoon |
cumin seeds |
2 teaspoons |
coriander seeds |
16 |
black peppercorns |
2 |
cloves |
2cm |
cinnamon stick |
2 heaped tablespoons |
white poppy seeds or ground almonds |
6 |
fat garlic cloves, grated into a paste |
10g |
ginger, peeled weight, grated into a paste |
1/2 teaspoon |
turmeric |
|
salt, to taste |
320ml |
coconut milk, or more for a creamier curry |
1 teaspoon |
tamarind paste, or to taste |
450g |
fish steaks, or firm white fillets |
handful |
chopped fresh coriander leaves |