Fragrant curried fish with tamarind broth
- Cut fish into 4cm cubes. Mix coconut cream with remaining ingredients, except coriander and lemon wedges, and place in a saucepan. Bring just to the boil, then turn down the heat and simmer for 2 to 3 minutes.
- Add cubed fish and simmer for 5 minutes, turning fish if necessary, until it is cooked. Serve immediately, with steamed rice if desired, and garnished with chopped coriander and lemon wedges on the side to squeeze over.
Tip: Fresh herbs and spices such as ginger, lemon grass, coriander, kaffir lime leaves and chillies add invigorating healthy properties, flavour and freshness to these Asian-inspired dishes.