Coconut and Tamarind Fish Curry

Heat the oil in a large sauté pan, add the mustard seeds and curry leaves and immediately cover. When they stop popping, add the onion, ginger, garlic and chilli with a good pinch of salt and cook for 5 minutes, stirring frequently. 

Stir in all of the spices and the tamarind concentrate and cook for 1 minute. 

Cut the fish into largish pieces and add to the pan, turning to coat well in the spice mixture.

Pour over the coconut cream but don’t stir, just shake the pan to settle everything. 

Dot over the tomatoes then cover and cook gently until the fish is just cooked.

To serve: Drizzle over extra coconut cream and top with the coriander. 

Cucumber and Roasted Peanut Salad: Halve the cucumber and scrape out the seeds. Cut into small dice and place in a bowl. Add the remaining ingredients and stir gently to combine. 

Crispy Cumin Sauted Potatoes: Cut the potatoes into large bite-sized pieces and cook in boiling salted water until just tender. Drain well and set aside until ready to use.  

Heat the oil in a large sauté pan and add the mustard and cumin seeds, cover immediately and cook until they stop popping.

Add the turmeric and chilli, then the potatoes. Season with salt and turn to coat in the spiced oil. Cook, turning occasionally, until the potatoes are golden and crispy.

Roasted Broccolini: Preheat the oven to 180°C fan bake.

Cut any large stalks of broccolini in half lengthways. If using broccoli, cut into large bite-sized florets through the stalk.

Combine all the remaining ingredients in a large bowl. Add the broccolini and turn well to coat in the spice mix. Transfer to a lined baking tray and sprinkle with salt. Bake for 10 minutes then turn over and cook until golden on the tips and just tender.