Tomato & tamarind fish curry

INGREDIENTS

• 6 garlic cloves
• 1 red chilli , roughly chopped (deseeded if you don't like it too hot)
• thumb-sized piece ginger , peeled and roughly chopped
• 1 tsp turmeric
• 1 tbsp ground coriander
• 1 tbsp rapeseed oil
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 2 x 400g cans chopped tomatoes
• 200g green beans , trimmed and halved
• 1 tbsp tamarind paste
• 4 firm white fish fillets (we used hake)
• handful coriander leaves, roughly chopped
• cooked basmati rice , to serve