Fish caldine (Goan-style fish)

Grind the cumin, turmeric, garlic and ginger in a mortar and pestle to a smooth paste (masala). Stir into the coconut cream and set aside.

In a large frying pan, heat the oil and cook the onion until soft and translucent.

Add the whole green chillies, the spiced coconut cream, the tamarind and a generous pinch of salt.

Simmer for a few minutes. Add the fish and simmer until just cooked through.

Serve fish with some of the sauce and rice or roti bread. Garnish with coriander leaves.