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Clover Tomato and Tamarind Fish Curry

Clover Tomato and Tamarind Fish Curry
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 45 minutes
For the paste:
2 Tbsp. Clover Olive Pride Blend
2 cloves, crushed
thumb-sized ginger, roughly chopped
1 red chilli
1 ½ tsp turmeric
2 Tbsp. masala
1 tsp cumin
zest and juice of 1 lime
For the curry:
200g hake fillers, portioned
100g mussels, cleaned
2 tins chopped tomatoes
1 ½ Tbsp tamarind paste
2 green chillies
handful coriander
To serve:
basmati rice or fresh white bread
carrot salad
Place all ingredients for the paste in a blender and blend until you have a smooth paste. You can also use a pestle & mortar. Heat some Clover Oliver Pride blend in a large skillet, add chopped onions and cook for 2-3 minutes until translucent.

Add curry paste and cook for a few minutes until the aromas are released, then and tinned tomatoes. Allow to cook for about 5 minutes, before adding in tamarind paste. Cook for a further 5 minutes until slightly thickened.

Reduce the heat to low then add the fish and mussels along with a handful of fresh coriander, cook for a further 5 minutes or until the fish and mussels are cooked.

Season to taste and serve with basmati rice or fresh white bread and carrot salad.

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