Yellow Fish Curry

2 tbsps olive oil
2 tsps cumin seeds
1/2 tsp fennel seeds
1 small cinnamon stick
10 fresh curry leaves
1 onion, finely chopped
6 garlic cloves, finely chopped
6cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped
1/4 cup fresh coriander, chopped
1 1/2 tbsps ground turmeric
1 1/2 tbsps garam masala
1 tsp salt
1 tbsp tamarind puree
1 tbsp tomato paste
540ml light coconut cream
1.2kg hake fish fillets, cut into 4cm cubes
1 tbsp lemon juice
2 tbsps fresh coriander, chopped
Steamed basmati rice, to serve

Directions

Heat oil in a large, heavy-based saucepan over medium-low heat. Add cumin, fennel and cinnamon. Cook, stirring, for 1 to 2 minutes or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 3 to 4 minutes or until softened.
Add garlic, ginger, chilli and coriander root and stem. Cook, stirring, for 1 to 2 minutes or until fragrant. Add turmeric, garam masala and salt. Cook, stirring, for 1 minute or until fragrant. Add tamarind, tomato paste, 1 can coconut cream and 1/4 cup cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 6 minutes or until slightly thickened.
Add the fish and remaining coconut cream. Stir to combine. Cook, uncovered, stirring occasionally, for 20 minutes or until fish is cooked through. Season with pepper. Remove from heat. Stir through lemon juice and coriander leaves. Serve with rice.