Goan Fish Curry

Ingredients
1 tsp Chilli Powder
1 tbsp Paprika
1 tsp Turmeric
4 Garlic Cloves, peeled and crushed
2 tsp finely grated Ginger
2 tbsp Ground Cumin or to taste
2 level tbsp Tomato Puree
1/4 tsp Artificial Sweetener
2 tsp Tamarind Paste
198 ml/ 7 floz Blue Dragon Light Coconut Milk
794 g/ 1 lb 12oz Thick White Skinless Fish Fillets, cut into bite-sized peices
198 g/7 oz Baby Pak Choi, roughly chopped
Salt and Freshly Ground Black Pepper
Chopped Coriander, to garnish


Method
Place the chilli powder, paprika, turmeric, garlic, ginger, cumin, tomato puree and sweetener in a saucepan and mix with 312ml/11floz of water until smooth.  Place the pan over a high heat and bring to the boil.  Cover, reduce the heat and simmer gently for 8-10 minutes.
Stir in the tamarind paste and coconut milk and bring back to the boil.  Add the fish pieces and pak choi and cook for 6-7 minutes or until cooked through.  Season well and serve immediately, garnished with the chopped coriander.


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