6 garlic cloves
2 red chillies, roughly chopped (deseeded for less heat or more chillies for hotter)
Thumb-sized piece ginger, peeled and roughly chopped
1 tsp turmeric
1 tbsp ground coriander
1 tbsp rapeseed oil
2 tsp cumin seeds
1 tsp fennel seed
2 x 400g cans chopped tomatoes
200g green beans, trimmed and halved
1 tbsp tamarind paste
4 firm white fish fillets (e.g. hake)
Handful coriander leaves, roughly chopped
Cooked basmati rice, to serve
Blitz together the garlic, chilli, ginger, turmeric and ground coriander with 3 tbsp water in a mini chopper or blender. Heat the oil in a large pan and toast the cumin and fennel seeds, letting them sizzle until aromatic. Add the ginger paste and fry for 3 mins.
Empty the tomatoes into the spice pan, plus a can of water. Add the beans, bring to the boil, then turn down the heat and simmer for 5 mins. Stir in the tamarind paste. Add the fish fillets, generously season with ground black pepper, cover and simmer for 10 mins. Take off the lid, carefully turn the fillets, then bubble the sauce until the fish is cooked through and the sauce is thick.
Sprinkle over the coriander leaves and serve with rice.