Cape Malay fish curry recipe

salt, to season, plus 1 tsp, approximately, extra

pepper, to season

60 ml ( 1/4 cup) cooking oil

large pinch of fennel seeds

large pinch of cumin seeds

1 onion, finely chopped

1 tsp crushed garlic

1 red birdseye chilli, halved lengthways

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground fennel

tsp garam masala

tsp ground turmeric

1 tbsp hot masala, or to taste

1 tsp medium masala

3 tomatoes, peeled, grated

1 tsp tamarind pulp, mixed with

60 ml ( 1/4 cup) boiling water and strained

1 tbsp raw sugar, or to taste

10 fresh curry leaves, bruised

cup chopped coriander leaves

yellow rice, to serve