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Tamarind fish curry
- 2 tsp coriander seeds , toasted
- 1 tsp cumin seeds , toasted
- oil , for frying
- 1 onion , halved and sliced
- 3cm piece ginger , peeled and grated
- 2 garlic cloves , crushed
- tsp turmeric
- 1 x 400g tin half-fat coconut milk
- 3 tbsp tamarind paste
- 2 green chillies , finely sliced
- 400g sustainable cod or haddock , cut into chunks
- 200g large prawns , cooked and peeled
- coriander , a sprinkle to finish
Directions:View on BBC Good Food
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