KERALAN FISH CURRY

Serves 4-6 1 tbsp chilli powder

1 tsp turmeric half a tsp yellow mustard seeds half a tsp ground cinnamon 4 large cloves garlic, crushed 750g kabeljou, cut into chunks 2 tbsp coconut or vegetable oil 2.5cm piece of fresh root ginger,

peeled and finely chopped 2 green chillies, finely chopped

2 onions, finely chopped 10-15 fresh curry leaves (optional) 1 x 400ml can coconut milk

1 cup fish stock or water sea salt and freshly ground

black pepper 2 tbsp finely chopped coriander, to garnish

chapattis, to serve Mix together the chilli powder, turmeric, mustard seeds, cinnamon and garlic, and rub into the fish. Cover and leave for a couple of hours to “dry marinate” in the fridge.

Heat the oil and fry the ginger, chilli and onion for 5 minutes to soften and brown slightly. Add the pieces of marinated fish and fry lightly on both sides.

Add any remaining spice mixture and the curry leaves, if using, then stir in the coconut milk and stock or water, and simmer very gently for 12 minutes. Season to taste with salt and pepper and garnish with chopped coriander.

Serve with chapattis.