Keralan coconut fish curry

SERVES: 6

Ingredients

1 large onion, roughly chopped

5cm piece of fresh ginger, peeled and roughly chopped 1 small green chilli, deseeded and chopped

2 garlic cloves, chopped

2 tsp ground coriander

1 tsp ground turmeric

1 tsp ground cumin

350ml coconut cream

3 tbsp coconut or sunflower oil

1 tsp mustard seeds Seeds from 6 cardamom pods, crushed

4 shallots, thinly sliced

300ml fish or vegetable stock (from a cube is fine) 1kg skinless, firm, white fish fillets, cut into large chunks A large bunch of coriander, roughly chopped

4–5 curry leaves Grated zest of 1 lime Salt and freshly ground black pepper

Lime wedges, to serve

Method

Use a food processor to blend the onion, ginger, chilli, garlic and ground spices with half the coconut cream.

Heat the oil in a high-sided frying pan and add the mustard seeds. Cook over a medium heat until they start to pop, then add the cardamom seeds and shallots. When the shallots are golden brown, after about 5 minutes, add the spiced coconut cream to the pan. Cook for a minute or so, until the aromas start to be released, then add the stock. Cook for 10 minutes, then add the remaining coconut cream, the fish chunks and three-quarters of the coriander, along with the curry leaves and lime zest. Reduce the heat and cook gently for 10 minutes, or until the fish is cooked through.

Taste and adjust the seasoning, then garnish with the remaining coriander leaves and wedges of lime to squeeze over. Serve with steamed rice.