A delicious creamy flavoursome curry that i have adapted to suit!

photo bbcgoodfood

2 tsp Coriander Seeds
½ tsp Cumin Seeds
1 tsp Dried Red Chilli
Olive Oil
1 Onion (chopped)
1 Pepper (chopped)
Small Piece Root Ginger (finely grated)
2 Garlic Cloves (crushed)
½ tsp Turmeric
400ml Can Coconut Milk
1 tsp Tamarind Paste
Spinach (chopped)
1-2 Green/Red Chillies (finely sliced (optional))

I have made this with Sweet Potato and Adam made it with Trout – both were delicious, I think it would also taste nice with any Fish, Prawns or Chicken Breast.

Toast the seeds and dried chilli for a few minutes, until you can smell them, then grind in a pestle and mortar.

Heat the oil in a pan and cook the onion and pepper with some salt until soft and golden. If you’re using Chicken or Sweet Potato stir it in at this point.

Add the ginger, garlic, turmeric and ground spices and fry for 1min.

Add the coconut milk, tamarind and green chillies and simmer for 5 minutes.

If you’re using fish/prawns add them and cook for 3-4 minutes until just cooked. Add the Spinach at the last moment and stir through. Serve with rice.