Fish Curry

More yellow food!
This recipe is nice and light while still keeping the "comfort food" feeling that I love about curries. Tamarind paste, if you can get it, will give the curry a great tangy flavour but if you can't get a hold of any I've substituted with tamarind sauce or a little lemon juice and brown sugar. Neither are quite the same, with the tamarind sauce being close, but both substitutions will provide a bit of an edge to the curry.

Ingredients:

• any white fish fillets, cut into chunks
  
• vegetable or fish stock
• coconut milk
• tamarind paste
  
• onion
• garlic
• ginger
• fresh, long, red chillies or red pepper flakes
• turmeric
• ground cumin
• ground coriander
• veg. oil
  
• vegetables of your choice (I used cauliflower and snow peas in this one but I've also tried red pepper, bok choy or spinach, and even sweet potato)
  

To make the curry, finely slice the onion, garlic, ginger and red chili and lightly fry in a bit of oil. Add the spices (2 tbsp. turmeric and 1 tsp. each of the cumin and coriander) and fry for another minute. Then add about 2 tbsp. tamarind paste (diluted in a little hot water), one can of coconut milk and 1-2 cups of stock. Let everything simmer for around 15 minutes and then right before you want to eat drop in the fish and vegetables and simmer for another minute or two until the fish is just cooked.

*If you are using vegetables that take longer to cook, like cauliflower or sweet potato, add them to the curry before the fish based on cooking time.

*For a vegan curry just replace the fish with tofu or lentils (just give the lentils enough time to cook in the curry so they will be soft).