Join Caroline Wilson and Corrie Perkin for Episode 114 – ‘All Claws Out’.

We check in with Corrie and Caro’s February challenges. Caro’s shedding things, and Corrie’s trying to curb her Instagram habit!

We look at the tumultuous week in federal politics with a forced resignation, a leadership change in the Nationals and a cabinet reshuffle. . . and the claws are out among political commentators like Niki Savva.

Hamish Macdonald gets the thumbs up from both Caro and Corrie as he takes over the hosting role on ABC TV’s ‘Q & A’ from Tony Jones.

The AFLW had their season launch on Tuesday – but has the AFL done enough to publicise the upcoming season and keep pace with the huge swell of interest in Women’s Footy?

Caro’s ‘Crush of the Week’ is a posthumous tribute to former Victorian Premier John Cain.

In BSF (Books, Screen and Food) Corrie’s been reading The Sphinx by Hugo Vickers, Caro reviews Seaberg and shares a recipe for Tomato and Tamarind Fish Curry (see recipe below).

Caro’s more than a little Grumpy about the AFL renewing its partnership with Bet Easy despite lobbying from anti-gambling campaigners and in ‘6 Quick Questions’ we talk BAFTAs fashions and much more.

We love getting your comments, questions and feedback – email them to [email protected], follow the show on Instagram or Twitter.

Tomato and Tamarind Fish Curry

For the curry paste

· 2 tsp coriander

· 1 tsp cumin seeds

· 2 tbsp light-flavoured oil

· 1 tsp chilli flakes

· 1 tsp ground turmeric

· 11/2 tbsp tamarind paste

· 3 garlic cloves, crushed

· 2 cm piece of ginger peeled and chopped

For the fish curry

· 2 onions, sliced

· 2 tsp black mustard seeds

· 8 curry leaves

· 3 potatoes, quartered

· 4 tomatoes, quartered

· 300ml good fish stock

· 200ml coconut cream

· 600g firm white fish fillet cut into chunks

· Coriander to serve

· Toasted desiccated coconut to serve

· Steamed rice to serve

To make the curry paste, dry fry the coriander and cumin seeds over a medium het for a few minutes, until fragrant. With a drop of oil, blitz the toasted seeds, chilli flakes, turmeric, tamarind, garlic and ginger to a paste in a food processor. Set aside.

Heat the remaining oil in a large frying pan, add the onion, mustard seeds and curry leaves and fry for about 8 minutes, until the onion is golden. Add the potatoes, tomatoes, fish stock and coconut cream to the pan and cook over a low heat until the potatoes are cooked through and the sauce has thickened slightly. Nestle in the fish, spoon over a little sauce and simmer for 2-3 minutes, until the fish is just cooked through.

Remove from the heat, scatter with coriander leaves and serve with toasted desiccated coconut and rice.

Don’t Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

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