Step 1

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.

Step 2

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.

Step 3

Add 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 and chutney.