Cut salmon and hake (or other white fish) into 3 cm chunks and set aside. Sauté thinly sliced onions in a little oil, along with 1 Tbs curry powder,
1 tsp turmeric, 1 tsp ground coriander, until softened, then add 1 Tbs finely chopped ginger and a crushed clove of garlic and cook for another couple
of minutes. Add 3 chopped plum tomatoes and cook for 5 minutes, until they have broken down into a thick sauce. Add a cup of coconut milk and simmer
gently for 25-30 minutes. You might need to add a little more water if the sauce gets too thick. Stir in 1 Tbs tamarind paste then add the fish,
basting with the sauce, cover and simmer gently for about 6-7 minutes, until the fish is just cooked. Garnish with chopped coriander and serve with rice.