Seychelles Fish Curry

http://www.bbc.co.uk/food/recipes/database/seychellesfishcurry_66231.shtml

Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients:

For massalé:
2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp black peppercorns
1 tsp cardamom pods
1 tsp cloves
small piece of cinnamon
1 tsp ground chilli
1 tsp grated nutmeg

For curry:
900g/2lb snapper or monkfish
salt and freshly ground black pepper
2 tbsp sunflower oil
2 onions, chopped
2 tbsp massalé
½ tsp ground turmeric
2 cloves garlic, chopped
small piece ginger, chopped
3 tbsp tamarind water
leaves from 2 sprigs thyme
½ tsp anise
450ml/¾ pint fish stock or water

Method:

1. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.
2. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.
3. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready.
4. Serve with rice.