Categories: tried, fish

Ingredients

• 2 medium potatoes, cut into small chunks
• 2 x 400-450g gilt-head bream, scaled and gutted at the fish counter
• 3 tbsp vegetable oil
• Handful of dried curry leaves
• 1 tsp Waitrose Cooks’ Ingredients Cumin Seeds, crushed
• 1/2 tsp Waitrose Cooks’ Ingredients Coriander Seeds, crushed
• 2 cloves garlic, sliced
• 1 red chilli, de-seeded and sliced
• 15g fresh root ginger, grated
• 1/2 tsp Waitrose Cooks’ Ingredients Ground Turmeric
• 1 tbsp Bart Tamarind Paste
• 1/2 x 400ml can coconut milk

Directions

1. eheat the oven to 180°C, gas mark 4. Cook the potatoes in lightly salted water for 8-10 minutes until only just tender. Make deep scores into the flesh on either side of the bream and rub with a little salt. Leave to stand for 15 minutes.

2. Heat the oil in a small frying pan until hot. Add the curry leaves and fry for 1-2 minutes until they start to darken in colour. Remove and drain with a slotted spoon and reserve. Add the cumin, coriander, garlic, chilli, ginger and turmeric. Fry for about 1 minute.

3. Stir in the tamarind paste, coconut milk and a little salt and bring to the boil, stirring constantly.

4. Lay the fish in a large, shallow ovenproof dish. Brush a little oil under the fish tails to stop them baking onto the dish.

5. Scatter the potatoes around the fish and spoon the sauce over the potatoes and fish. Bake for about 30 minutes until the fish is cooked through. Serve scattered with the curry leaves, with a pack of warmed Waitrose Indian Bread Selection for mopping up the juices, and a bowl of tamarind chutney.

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