Ingredients

• 1 tablespoon tamarind pulp
• ½ cup warm water
• 1 tablespoon Thai red curry paste
• 6x 150 gram fish fillets
• 1 cup coucous
• 1 cup boiling water
• butter to pan-fry

Tomato and coconut sauce

• 1 tablespoon oil
• 1 onion, peeled and finely diced
• 3 cloves garlic, finely chopped
• 1½ tablespoon fresh minced ginger
• 400 gram can tomatoes in puree
• ¾ cup fish stock or water
• 2 tablespoons coconut cream
• 2 tablespoons chopped fresh coriander
• pepper to season

Method

1. Mix the tamarind and warm water and leave for 10 minutes. Mash to form murky-coloured water and drain, reserving the liquid.
2. Mix the tamarind water with the Thai curry paste and place in a wide, shallow bowl. Add fish fillets and turn to coat. Marinate for 10-30 minutes.
3. Pour the boiling water over the couscous and stand 5 minutes before fluffing with a fork. Cool, then spread out on a plate.
4. Coat the fish fillets in the couscous.
5. Pan-fry the hot clarified butter until the fish is just cooked.
6. Heat the oil in a frying pan and cook the onion, garlic and ginger over a moderate heat until tender.
7. Add the pureed tomatoes and the fish stock or water, and mash to make a chunky sauce. Simmer for 5 minutes, then add the coconut cream and coriander. Season with pepper.
8. Place the fish on top of a slice of baked aubergine. Serve with the sauce, garnish with fresh coriander.