Seychelles Fish Curry

Ingredients:

900 g snapper

2 tbsp sunflower oil

2 onions, chopped

2 tbsp Seychelles curry paste

1/2 tsp ground turmeric

2 garlic cloves, chopped

2 cm piece ginger, chopped

3 tbsp tamarind water

leaves from 2 sprigs thyme

1/2 tsp star anise

450 ml fish stock

Salt and black pepper

Cooking Instructions:

Cut the fish into bite-sized pieces and season generously with salt and black pepper. Meanwhile heat the oil in a heavy pan and fry the onion until golden. Stir-in the curry paste and turmeric and fry gently. Add the fish and all the remaining ingredients. Bring the mix to a simmer and cook for abut 10 minutes or until the fish is ready. Serve on a bed of rice.

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