Step 1

Heat the sunflower oil in a large frypan over medium heat. Add the panch phoran and curry leaves, then cook, stirring, for 1-2 minutes until fragrant. Add the onion and cook, stirring, for 5-6 minutes until soft, then add the turmeric, cinnamon, chilli, ginger and cumin, then cook, stirring, for 1 minute or until fragrant.

Step 2

Add the fish, stirring gently to coat in the mixture, then add coconut milk, chopped tomato and 1/2 cup (125ml) water. Simmer for 10-15 minutes until the fish is just cooked. Stir through the tamarind puree and caster sugar, then season with sea salt and freshly ground pepper.

Step 3

Divide the fish curry among bowls of steamed rice. Top with coriander leaves and serve with lime wedges.